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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Charred Broccolini With Preserved Lemon & Caper Dressing

Charred Broccolini With Preserved Lemon & Caper Dressing

450 grams (1 pound) broccolini (tenderstem broccoli), or normal broccoli cut into florets
4 tablespoons extra virgin olive oil, divided
2 tablespoons (20 grams) capers, drained, rinsed, and roughly chopped
1 ½ tablespoons (30 grams) preserved lemon skins, roughly chopped
1 garlic clove, minced
1 tablespoon lemon juice, fresh
½ teaspoon salt
3 tablespoons (15 grams) parsley leaves, roughly chopped
100 grams feta (optional)
3 tablespoons toasted seeds optional)

Place a baking tray in the oven and preheat it to 230 °C (or 440 °F).

Meanwhile, put the broccolini (or broccoli) in a large mixing bowl, and drizzle with 2 tablespoons of olive oil. Toss everything well to combine.

When the oven is at temperature, remove the preheated baking tray and arrange the broccolini/broccoli evenly in the tray. Reserve the mixing bowl for the marinade.

Roast the broccoli until cooked with crispy, charred edges – turning or stirring after 10 minutes. It takes 15 to 20 minutes for broccolini and up to 30 minutes for broccoli to reach the perfect tenderness and char in my oven.

While the broccoli roasts, place the remaining 2 tablespoons of olive oil in the reserved mixing bowl. Add the capers, preserved lemon, garlic, lemon juice, ½ teaspoon salt, and most of the chopped parsley. Give the marinade a quick stir.

As soon as the broccolini is done cooking, place the just-tender, charred broccolini in the marinade while hot – even if you plan on serving the dish cooled – and toss to combine.

Arrange the tender stem broccoli (or broccoli florets) on a serving plate. Top it with the remaining parsley, feta and toasted seeds (if using), and serve straight away.
Alternatively, if you prefer a room temperature salad, allow the broccoli to cool down before topping it with the feta and toasted seeds.

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