Serves 2
Purple Sprouting Broccoli with Anchovy Dressing, Hazelnuts, and Parmesan by Adam Byatt
- Prep Time
- 10 min.
- Cooking Time
- 20 min.
- BBQ Temperature
- 260°C
- Method
- Direct
- Prep Time
- 10 min.
- Cooking Time
- 20 min.
- BBQ Temperature
- 260°C
- Method
- Direct
Ingredients
- 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
Instructions
- 01Reduce the milk, anchovies and garlic in a saucepan and blend with the oil and egg yolks.
- 02Peel the broccoli in a saucepan and blanch for 2 minutes in salted water on the side burner.
- 03Once blanched, barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt
- 04Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 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
Instructions
- 01Reduce the milk, anchovies and garlic in a saucepan and blend with the oil and egg yolks.
- 02Peel the broccoli in a saucepan and blanch for 2 minutes in salted water on the side burner.
- 03Once blanched, barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt
- 04Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
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