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Grilled broccolini with sumac dressing and salted ricotta

Name: Grilled broccolini with sumac dressing and salted ricotta recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 3 bunches broccolini; Shaved ricotta salata (salted ricotta, from specialty cheesemongers and delis, substitute pecorino), to serve; 50g garlic confit in extra virgin olive oil (see recipe notes); Toasted bread, to serve; 40.00 ml extra virgin olive oil; 1 1/2 tsp sumac; 1 tsp Dijon mustard; 1 tsp lemon juice

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Adam D'Sylva Grilled broccolini with sumac dressing and salted ricotta recipe — Brett Stevens

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by Adam D'Sylva

Chef

Apr 23, 2026

This smoky, flavour-packed dish from chef and restaurateur Adam D'Sylva is the side you’ve been looking for. Charring the broccolini brings out its earthy sweetness, which sings when paired with a punchy sumac and mustard dressing. Top it all off with some tangy salted ricotta and the mellow hum of garlic confit, and you have a five-star platter worthy of rave reviews.

3 bunches broccolini
Shaved ricotta salata (salted ricotta, from specialty cheesemongers and delis, substitute pecorino), to serve
50g garlic confit in extra virgin olive oil (see recipe notes)
Toasted bread, to serve

Sumac dressing

2 tbs extra virgin olive oil
1 1/2 tsp sumac
1 tsp Dijon mustard
1 tsp lemon juice

Method

1.

Bring a large saucepan of heavily salted water to the boil over high heat. Prepare a large bowl of iced water. Cook broccolini for 2 minutes and then, using tongs, transfer immediately to the iced water to cool. When cooled, drain well.
2.

For the dressing, whisk all ingredients together with ½ tsp salt flakes in a large bowl. Check seasoning.
3.

Heat a barbecue grill plate or heavy-based large frypan on high. Cook the broccolini in batches until charred. Add to dressing and toss to coat.
4.

Transfer to a serving platter and sprinkle over ricotta salata. Top with a few spoonfuls of confit garlic and its oil. Serve with toasted bread.

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Recipe Notes

Garlic confit is available in jars from specialty grocers, but you can also make your own. It’s very easy. Place ½ cup (125ml) extra virgin olive oil and 1 garlic bulb, cloves separated (peeled or unpeeled), in a small saucepan over medium-low heat and cook for 30-40 minutes, until garlic is soft.