Purple sprouting broccoli with burnt pepper salsa

1. 1

   Light the barbecue and when the coals and wood have died down, fan off the residual ash so it doesn’t stick to the vegetables.

2. 2

   Put the whole onion, garlic bulb, peppers, chilli and limes straight onto the hot coals to char. Turn often until smoky and soft.

3. 3

   When the vegetables are cooked and softened, peel the onion and garlic and remove the pepper and chilli stalks. Finely chop the vegetables and mix together to make a salsa.

4. 4

   Add the olive oil and vinegar. Halve the blackened limes and squeeze over the flesh and juice. Stir through the coriander and set aside.

5. 5

   Char the broccoli on the grill for 10 minutes, or until blackened and cooked through.

   10 min

6. 6

   On a serving platter dress the broccoli with the salsa and sprinkle over any remaining coriander, add a final drizzle of olive oil and a season with salt and pepper.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.