Charred Broccoli Salad with Broccoli Stem Dressing

Ingredient

1 head of broccoli
1 lemon
100g yogurt
2 tbs Red Island olive oil
Half a clove garlic
1 handful mint
1 handful parsley
1 shallot peeled
2 anchovies
1 green apple
60g parmesan (grated on a micro plane)
60g roasted bread trimmings
1 tbs roasted chopped almonds

Method

Fry the bread scraps in extra virgin olive oil until golden and crispy.

Slice the broccoli into quarters and season the broccoli with salt and a little extra virgin olive oil and chargrill for 4 - 5 minutes.

Slice the stalks of 1 of the heads of broccoli, cool slightly and place in a liquidiser. Add the anchovies, garlic, half of the herbs, yogurt, a little lemon juice, olive oil, salt and pepper.

Cut the apple into matchsticks.

Roughly chop the remaining broccoli.

In a large mixing bowl, add in the broccoli, apple, almonds, herbs and broccoli cream, season with salt and pepper, top with the croutons and the rest of the parmesan.

Recipe by Andy Allen