BBQ baby broccoli with blue cheese creme fraiche
Topped with toasted almonds, this barbecued baby broccoli and blue cheese creme fraiche is a rich and creamy side that will complement any main.
- 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
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.
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.