Barbecued broccoli with vine leaf butter

Name: Barbecued broccoli with vine leaf butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 50g vine leaves; 200g unsalted butter, softened; 4 small broccoli, halved lengthways; 80ml soy sauce; Juice of 1 lime; 30.00 ml extra virgin olive oil; 50g almond; 55g pepitas; 55g sunflower seeds; 150g bean sprouts

Rate now

10m

20m

Barbecued broccoli with vine leaf butter

Jump to recipe

by George Calombaris

Feb 13, 2017

Take your veggie game to next level with this barbecued broccoli recipe.

1/3 cup (50g) firmly packed vine leaves in brine (from delis)
200g unsalted butter, softened
4 small broccoli, halved lengthways
1/3 cup (80ml) light soy sauce
Juice of 1 lime
1 1/2 tbs extra virgin olive oil
1/2 cup (50g) flaked almonds, toasted
1/3 cup (55g) pumpkin seeds (pepitas), toasted
1/3 cup (55g) sunflower seeds, toasted
150g bean sprouts

Method

1.

Drain vine leaves, pat dry with paper towel, then chop finely. Place vine leaves and butter in a bowl and beat with a wooden spoon to combine.
2.

Heat a barbecue or chargrill pan to medium heat. Cook broccoli cut-side down for 5-6 minutes until dark grill marks appear. Turn the broccoli, reduce heat to low, and spread with the vine leaf butter. Cook, basting with the butter regularly, for 10 minutes or until tender.
3.

To make the dressing, whisk the soy, lime juice and oil together in a small bowl.
4.

Divide broccoli among serving plates. Sprinkle nuts, seeds, bean sprouts and dressing over the broccoli and serve hot.