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Chargrilled broccoli, miso dressing & hazelnuts
by Rich Harris
Rich Harris is known as The Food Insider. He developed his cooking style behind the scenes on the UK's leading televison programmes and is now ready to switch from behind to in front of the camera. His first book, BBQ Fire and Smoke, was published in 2017 and his following book, Root and Leaf: Big, bold vegetarian food was released in 2018.
Serves 4
Cooks in Preparation Time: 5 mins, Cooking Time: 15 mins
Difficulty Easy
Ingredients
- 25g hazelnuts, roughly crushed
- 400g tendersteam broccoli
- 2 tsp olive oil
- crushed sea salt
For the dressing
- 1 egg yolk
- 1 small garlic clove, crushed
- 1/2 tsp chilli powder
- 2 tbsp white miso paste
- 3 tbsp olive oil
- 1/4 tsp toasted sesame oil
- 3 tbsp rice vinegar
Method
Heat the oven to 200C/fan 180C/gas 6. Tip the hazelnuts onto a baking tray and roast for 10 minutes, giving them a shake halfway through cooking, until golden. Remove from the oven and set aside to cool.
For the dressing, whisk together the egg yolk, garlic, chilli powder and miso paste in a large bowl. Gradually whisk in the olive oil and sesame oil, then whisk in the vinegar and set aside.
Heat a cast iron griddle pan over a high heat. Toss the broccoli in a little oil and season lightly with sea salt. Cook for 5 minutes turning regularly, until charred. Transfer straight to the bowl of dressing, toss to coat and spread out on a large plate. Scatter over the hazelnuts and serve.
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