Grilled Broccoli with Herbed Pesto and Almonds

Description

A perfect example of how well broccoli fits into various Asian-inspired dishes. This vibrant dish is built on the balance of two sauces: the first one (made with narsharab, mint, cilantro, lime juice, lemon juice, vinegar, and fish sauce) is used to sauté the broccoli, while the second one (featuring almonds, lemon, mint, olive oil, and maple syrup) is served alongside.

Ingredients

• Broccoli - 20 oz
• Fresh Mint - 0 oz
• Almond - 0 oz
• Narshehab sauce - 0 fl oz
• Fish Oil - 0 fl oz
• Unrefined Sunflower Oil - 0 fl oz
• Apple Cider Vinegar - 0 fl oz
• Olive Oil - 0 fl oz
• Feta cheese - 5 oz
• Lime - 1 piece
• Thyme - 2 sprigs
• Rosemary - 1 sprig
• Salt - to taste
• Maple syrup - 0 fl oz

Step by Step guide

Step 1

Cut a large, beautiful florets from the broccoli so that its sides are flat. Preheat the grill or grill pan. Season with salt, add olive oil for frying, place sprigs of thyme and rosemary, and grill the broccoli "steak" until it develops a nice crust. Flip it several times during cooking to achieve a beautiful grill pattern.

Step 2

Place a few slices of feta cheese on the steak and cover with a lid to let the cheese melt, leaving it for 2-3 minutes.

Step 3

Meanwhile, blend the roasted almonds with salt, maple syrup, vinegar, mint leaves, and extra virgin olive oil in a blender. Add the green tops of the broccoli (about 3 tablespoons) and the juice of half a lime to the pesto, and mix again.

Step 5

On a plate, arrange the broccoli steak, place pesto alongside it, drizzle with narsharab sauce, and garnish with mint florets.

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