Griddled broccolini with almonds & harissa butter

By: Greg Malouf, Lucy Malouf
From: New Feast
Serves: 4
Photographer: Alan Benson

Broccolini, broccoli and their purple-sprouting cousin all work beautifully here. They benefit from the light charring of a barbecue or griddle pan and from the spicy buttery sauce and hint of a crunch from the toasted almonds. But, in all honesty, sometimes we forget about the almonds, and just melt the butter and drizzle it over, or dip it, like we would asparagus.

Ingredients

Quantity	Ingredient
400g	broccolini or broccoli
	Savoury butters, use harissa butter recipe
30g	flaked almonds

Method

Bring a large pan of salted water to the boil. Blanch the broccolini in batches for 1–2 minutes, or until barely tender (it will be cooked further on the griddle) then transfer to a bowl of iced water to stop the cooking and preserve the bright green colour. Drain in a colander and leave to air-dry.
While the broccolini is drying, heat a ridged cast-iron griddle pan over a high heat. When it is shimmering hot, sear the broccolini in batches for 4–5 minutes, turning the spears occasionally to ensure they char evenly with stripes from the griddle pan. Transfer to a warm dish and continue with the rest of the broccolini.
When ready to serve, toast the almonds in a dry frying pan and scatter over the broccolini. Serve with the melted harissa butter on the side.

Note:

If using broccoli, separate it into small florets before blanching. Purple-sprouting broccoli can have rather woody stems, which you will need to trim and peel, as well as cutting away some of the excess leaves. Whichever vegetable you use, the important thing is that it should all be of a similar size to ensure even cooking.

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Griddled broccolini with almonds & harissa butter

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