Entertaining Side

Grilled broccolini with salsa di mandorle and chilli

Name: Grilled broccolini with salsa di mandorle and chilli recipe
Yield: 6
Ingredients: 360g blanched almonds; 10g salt flakes; 1/4 cup (60ml) white wine vinegar; 1/2 cup (125ml) extra virgin olive oil; 1/2 cup (125ml) vegetable oil; 25g dried chilli flakes; 3 bunches broccolini, blanched and refreshed; Juice of 1 lemon

Rate now

Jump to recipe

by Ben Williamson

Jul 08, 2021

This gorgeous side will add a pop of colour to any dinner table.

360g blanched almonds
10g salt flakes
1/4 cup (60ml) white wine vinegar
1/2 cup (125ml) extra virgin olive oil
1/2 cup (125ml) vegetable oil
25g dried chilli flakes
3 bunches broccolini, blanched and refreshed
Juice of 1 lemon

Method

1.

Place almonds in a bowl, cover with cold water and soak at room temperature overnight. Drain, reserving 200ml soaking water. Place almonds, reserved water, salt, vinegar and olive oil in a blender and whiz until a thick, smooth puree (add a little extra water if needed).
2.

Place vegetable oil and chilli flakes in a small saucepan over medium heat. Cook until bubbles appear in the oil, then remove from heat and cool completely.
3.

Heat a chargrill pan or barbecue to high heat. Toss the blanched broccolini in lemon juice and season. Add to the grill and cook for 2 minutes or until lightly charred. Spread almond puree onto serving plates and top with broccolini. Drizzle with chilli oil and serve.