Charred broccoli with salsa Mexicana

Charred broccoli with salsa Mexicana

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

Charred broccoli sounds odd but broccoli is a vegetable that works well with other flavours, and the grilling adds smokiness and a more savoury character. It’s also good used as a mop for salsa and sauces.

Ingredients

Quantity Ingredient
sea salt
1kg broccoli
olive oil, for drizzling
500g Salsa Mexicana
250g pecorino or sharp monterey jack, shaved
1 large handful coriander leaves, roughly chopped
1 large handful mint leaves, roughly chopped
200g macadamia nuts, toasted and roughly chopped
70g pepitas, toasted
1 red onion, thinly sliced

Method

  1. Bring a large saucepan of water to the boil and season with salt.
  2. Trim and discard 1 cm from the broccoli base and cut the heads in half lengthways. Par-boil for 2 minutes. Drain.
  3. Preheat a barbecue chargrill to high.
  4. Drizzle the broccoli with olive oil and rub to coat. Grill, turning occasionally, for 5 minutes, or until lightly charred all over. Set aside to cool slightly.
  5. Cut the broccoli into bite-sized pieces and place in a bowl. Add the salsa, cheese, coriander and mint and toss to combine.
  6. Serve sprinkled with the macadamia nuts, pepitas and onion.

Paul’s tip

  • Cut charred broccoli into small dipping pieces and serve with guacamole and corn (tortilla) chips as well, if you like.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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