Grilled Broccoli w Thai Dressing & Peanuts

Serves 4 – Takes 15 mins

Grilling broccoli brings out a whole new level of flavour and texture you don’t get from steaming. Add on the spicy, rich dressing and crunch of peanuts and you’ve turned this humble veg into a meal.

- 2 bunches of broccoli, cut into large chunks (leave plenty of stem on)
- 1 large white onion, thinly sliced
- 2 Tbsp. sesame oil
- 2 Tbsp. rice wine vinegar
- 1 ½ Tbsp. soy sauce (I prefer low sodium)
- 1 Tbsp. rough chopped peanuts
- Finely sliced red chili (to taste)

In a fry pan on medium heat add a splash of olive oil, add onions and a good pinch of salt. Let onions fry until edges become crispy, even a little burnt is great. Set aside and place on a paper towel.

Meanwhile, in a large fry pan on high heat add a splash of olive oil. Add broccoli to pan. Don’t overload the pan, make sure all pieces are in contact with the pan. Season with salt and pepper. Sear until broccoli begins to show colour, you’re looking for nice slightly burnt edges. Sear on both sides. Once desired colour is achieved add ¼ cup of water to the pan and place on a lid. This will steam the broccoli. Let it steam for 2 mins then remove veg from pan and place on paper towel.

Meanwhile in a small bowl mix sesame oil, rice wine vinegar and soy.

Place broccoli on a large serving platter, drizzle over dressing, garnish with peanuts, crispy onions and chili.