I’m that person who must order the broccoli dish at a restaurant. It’s one of my favourite vegetables (arguably my favourite); especially when it’s cooked hot and fast to get a nice char while still retaining its crunch.
I will argue my point that if you don’t like broccoli (and this goes for many other vegetables), it’s probably because you’ve never had it cooked the right way – so many of us had it boiled into mush as kids. Let me completely revive your idea of broccoli with this dish – trust me: when you give it a nice char, the broccoli takes on a smoky, nutty taste that is so far from watery pungent mush. A smoking hot pan is the only way I cook broccoli – simply because it’s the best way.
In this recipe I use broccolini, which is a cross between broccoli and kale, and has tender stems and slim florets. You can use broccoli here – just make sure to cut into small florets.
The broccolini is charred in a hot pan and dressed in a sweet chilli and tamarind sauce, which gives it a nice tang and, of course, sweetness. It is then piled over a velvety avocado cream – a puree of avocado, coriander, lime and garlic. I love the way these flavours all complement each other.
Serve this as a showstopping side, or add an egg for a nutritious lunch. I promise, you’ll love cooking your veggies this way!
This recipe was first published in the Taupo & Turangi Herald 10/2023. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Charred Sweet Chilli & Tamarind Broccolini with Avocado, Coriander & Lime Cream
2
servings15
minutesIngredients
2 tbsp sweet chilli sauce, plus extra to serve
1 tbsp lime juice
1/2 tsp tamarind concentrate
1/2 tsp salt
1 tbsp olive oil
150g broccolini (alternatively use broccoli, cut into small florets)
1/4 cup roasted peanuts, chopped
Handful fresh coriander, finely chopped
Finely grated lime zest, to garnish
- Avocado, Coriander & Lime Cream
1 large avocado
3 tbsp olive oil
5g fresh coriander
1 small clove garlic
1 tbsp lime juice
1/2 tsp lime zest
1/4 tsp salt
Directions
- Start by making the avocado, coriander & lime cream. Scoop the flesh from the avocado and add to a food processor along with the remaining ingredients. Blend until smooth, add a little water if necessary; you want a yoghurt-like consistency. Chill while you cook the broccolini.
- Whisk together the sweet chilli sauce, lime juice, tamarind concentrate and salt in a small bowl.
- Set a large frying pan over high heat and add the oil. When hot, add the broccolini. Cook for 5-7 minutes, flipping halfway, until nice and charred.
- Turn heat down to low and add 1 tbsp water to steam. Pour in the sweet chilli mixture and quickly toss to coat the broccoli. The sauce should thicken immediately. Remove from heat.
- Spread the avocado cream over your serving platter, and arrange the broccolini over top. Scatter over the chopped peanuts and coriander, and drizzle over a little sweet chilli sauce and olive oil. Sprinkle over the lime zest, season with salt and pepper and serve immediately.
