Topped with toasted almonds, this barbecued baby broccoli and blue cheese creme fraiche is a rich and creamy side that will complement any main.
Serves66
Cook time5 mins5 minutes
Prep time5 mins5 minutes
Ingredients
3 bunches baby broccoli
2 tbs olive oil
1 garlic clove, crushed
1 lemon, zested, juiced
2 tbs Coles Flaked Almonds, toasted
1 tbs finely chopped chives
Blue cheese crème fraîche
100g Coles Danish Blue Cheese
1/4 cup (20g) finely grated parmesan
250g crème fraîche or sour cream
1 tbs apple cider vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the blue cheese crème fraîche, place the blue cheese, parmesan, crème fraîche or sour cream and vinegar in a food processor and process until smooth. Season. Spread evenly over a large serving platter.
Step 2
Heat a barbecue grill or chargrill on high. Place baby broccoli in a bowl. Drizzle with oil. Add garlic and season. Toss to combine. Cook, turning, for 4 mins or until lightly charred. Arrange over crème fraîche mixture on the platter. Drizzle with lemon juice. Sprinkle with almond, chives and lemon zest.
Serve with: olive oil and lemon wedges.
Added crunch: we've sprinkled this salad with toasted almond flakes, but you can also use toasted pepitas or pine nuts.
Topped with toasted almonds, this barbecued baby broccoli and blue cheese creme fraiche is a rich and creamy side that will complement any main.
Method
Step 1
To make the blue cheese crème fraîche, place the blue cheese, parmesan, crème fraîche or sour cream and vinegar in a food processor and process until smooth. Season. Spread evenly over a large serving platter.
Step 2
Heat a barbecue grill or chargrill on high. Place baby broccoli in a bowl. Drizzle with oil. Add garlic and season. Toss to combine. Cook, turning, for 4 mins or until lightly charred. Arrange over crème fraîche mixture on the platter. Drizzle with lemon juice. Sprinkle with almond, chives and lemon zest.
Serve with: olive oil and lemon wedges.
Added crunch: we've sprinkled this salad with toasted almond flakes, but you can also use toasted pepitas or pine nuts.
