Grilled broccoli

Grilled broccoli

These grilled long-stem broccoli with spiced harissa carrot and sweet potato purée, feta and sesame seeds make an excellent vegetarian side dish – it's gluten-free, too
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 5 persons



  1. Step 1

    Put the carrot and sweet potato in a pan with enough salted water to cover. Cover, bring to the boil and simmer for 10 mins until soft. Drain and blend until smooth. Add all of the spices along with a big pinch of salt, the preserved lemon and rose harissa, and continue to blend. Add more salt if needed.
  2. Step 2

    Blanch the broccoli for 2 mins in boiling water and cool in ice-cold water to stop the cooking process.
  3. Step 3

    Lightly toast the sesame seeds in a small frying pan over a medium heat for 2-3 mins or until golden. Char the broccoli on a griddle pan until it is tinged with colour.
  4. Step 4

    Dress the bottom of a plate with the purée and put the broccoli on top. Garnish with finely crumbled feta and the sesame seeds.