Purple sprouting broccoli with burnt pepper salsa
A refreshing and light barbecued broccoli salad with a charred mixed pepper, red onion and chilli salsa.
Ingredients
- 1 red onion
- 1 garlic bulb
- 1 red pepper
- 1 green pepper
- 1 red chilli
- 2 limes
- 2 tbsp olive oil, plus extra for drizzling
- 2 tbsp red wine vinegar
- 1 bunch coriander, roughly chopped
- 1kg/2lb 4oz purple sprouting broccoli
- salt and freshly ground black pepper
Method
Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables.
Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft.
When everything is cooked and softened, finely chop all the vegetables and mix together to make a salsa.
Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside.
Char the broccoli on the grill and for 10 minutes, or until blackened and cooked through.
On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper.
