Purple Sprouting Broccoli with Anchovy Dressing, Hazelnuts, and Parmesan by Adam Byatt

  • People

    Serves 2

  • Prep Time

    10 min.

  • Cooking Time

    20 min.

  • BBQ Temperature


  • Method



the Ingredients

Broc 01
  • 200g Purple Sprouting Broccoli
  • 50g Toasted Hazelnuts
  • 20g Grated Parmesan
  • Maldon Salt

For the Dressing

  • 10 Anchovies
  • 200ml Milk
  • 3 Cloves Garlic Peeled
  • 250ml Olive Oil
  • 250ml Sunflower Oil
  • 2 Egg Yolks


  • Reduce the milk, anchovies and garlic in a saucepan and blend with the oil and egg yolks.
  • Peel the broccoli in a saucepan and blanch for 2 minutes in salted water on the side burner.
  • Once blanched, barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt
  • Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious.

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