Broccoli, green goddess, grapes and almonds

Name: Broccoli, green goddess, grapes and almonds
Yield: 6
Ingredients: 2 heads broccoli; 1 tbs rice bran oil; 12 black grapes, halved; 2 tbs roasted almonds, chopped; Baby parsley, mint and red vein sorrel leaves, to serve; 1⁄2 garlic clove; 1 anchovy fillet in oil, drained; 100g Greek yoghurt; 1⁄4 cup firmly packed parsley leaves; 1 tbs chopped chives; 1 tbs tarragon leaves; 1 tbs each red wine vinegar and extra virgin olive oil

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jun 02, 2018

“Serve this with grilled salmon or chicken," says Darren Robertson.

2 heads broccoli
1 tbs rice bran oil
12 black grapes, halved
2 tbs roasted almonds, chopped
Baby parsley, mint and red vein sorrel leaves, to serve

Green goddess dressing

1⁄2 garlic clove
1 anchovy fillet in oil, drained
100g Greek yoghurt
1⁄4 cup firmly packed parsley leaves
1 tbs chopped chives
1 tbs tarragon leaves
1 tbs each red wine vinegar and extra virgin olive oil

Method

1.

For the dressing, blitz ingredients in a blender until smooth. Place in a bowl, cover surface directly with plastic wrap and chill until needed.
2.

Using a sharp knife, remove broccoli stem below broccoli head. Trim stem, peel away skin and cut into 4mm-thick slices. Separate broccoli head into 8 even pieces. Place all broccoli in a bowl and toss with rice bran oil. Heat a chargrill pan or barbecue to high heat. Grill broccoli, turning occasionally, for 3-4 minutes or until grill marks appear.
3.

Spoon half the dressing onto a large serving platter, top with broccoli, and scatter with grapes, almond and herbs. Serve with remaining dressing.