Grilled Tenderstem® with Chimichurri Sauce
Method
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Make the sauce
Put the garlic, herbs and red pepper or chilli flakes in a bowl. Mix in the red wine vinegar, then the olive oil, then the water. Season with salt and pepper, if desired.
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Transfer to a jar with a tight-fitting lid, and place in the refrigerator. Leave for at least 1 day to allow the flavours to mingle.
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Cook the Tenderstem® broccoli
Wash the Tenderstem® broccoli and pat dry. Toss in a bowl with a little oil.
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Preheat a griddle pan or barbecue until hot.
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Add the Tenderstem® broccoli to the pan or barbecue and cook for 3 minutes until charred and nutty, turning occasionally.
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To serve
Transfer the cooked Tenderstem® broccoli to a plate and serve with the chimichurri sauce on the side.
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Enjoy!
Tips
- Store any leftover chimichurri sauce in a sealed container in the fridge.
- If your prefer more heat, add more chilli flakes, or add finely chopped fresh chilli.
- If the sauce is a little sharp, add a pinch of sugar.
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