Grilled Broccoli with Herb Pesto and Almonds
2 servings
25 minutes
A perfect example of how broccoli fits into various Asian stories. This rich dish is built on the balance of two sauces: the cabbage is fried in the first (consisting of narsharab, mint, cilantro, lime and lemon juice , vinegar and fish sauce), and served with the second (which includes almonds, lemon, mint, olive oil and maple syrup).
1
Cut a large beautiful flower from the broccoli so that its sides are flat. Heat the grill or grill pan. Season with salt, add olive oil for frying, place thyme and rosemary sprigs, and fry the broccoli 'steak' until a nice crust forms. Turn it several times while frying to achieve a nice grill pattern.
- Broccoli: 600 g
- Refined olive oil: 20 ml
- Thyme: 2 sprigs
- Rosemary: 1 sprig
- Salt: to taste
2
Place several slices of feta on the steak and cover with a lid to let the cheese melt, leave for 2-3 minutes.
- Brynza cheese: 150 g
3
In a blender, blend roasted almonds with salt, maple syrup, vinegar, mint leaves, and extra virgin olive oil. Add the green tops of broccoli (about 3 tablespoons) and the juice of half a lime to the pesto and mix again.
- Almond: 70 g
- Salt: to taste
- Maple syrup: 30 ml
- Apple cider vinegar: 70 ml
- Fresh mint: 20 g
- Extra virgin olive oil: 20 ml
- Broccoli: 600 g
- Lime: 1 piece
4
Add the juice of half a lime and fish sauce to the narsharab sauce, and mix.
- Narsharab (pomegranate sauce): 40 ml
- Lime: 1 piece
- Fish sauce: 7 ml
5
Place the broccoli steak on a plate, add pesto next to it, drizzle with narsharab sauce, and garnish with mint florets.
- Broccoli: 600 g
- Fresh mint: 20 g
