BBQ Broccoli With Balsamic Black Garlic & Preserved Lemon Yogurt Dressing

Serves 4

1 hour

About the recipe

4 bunches of Tenderstem Broccoli
Red chilli sliced for garnish
2 heads of garlic cloves removed and peeled
Olive oil
½ cup Balsamic vinegar
3 tbsp honey
Rosemary & thyme
1 cup of yoghurt
Squeeze of lemon juice
1 tablespoon of preserved lemon cut into small tiny pieces

Step 1
In a frying pan on a low heat add a generous few glugs of olive oil. Add the garlic and cook for 30-40 minutes.

Step 2
After 20 minutes the garlic should have started to soften and gently caramelise. Test by mushing with a fork then add the balsamic, honey and herbs and give the pan a stir.

Step 3
Cook out for another 20 minutes or so until the liquid is all gone and your left with a sticky black in colour garlicky deliciousness. Taste and make sure the vinegar and sweetness is balanced correctly.

Step 4
This balsamic garlic can be kept in the fridge for a month or more(really good on roast or fried spuds). Make preserved lemon yoghurt by mixing yoghurt, lemon juice and the lemon and blitz with a hand blender.

Step 5
Season the tenderstem broccoli with olive oil and salt and pepper. To cook broccoli use a grill pan or BBQ (make sure they are very very hot) and place the broccoli down resisting the urge to move them about. Let them blacken slightly. Taste and correct the seasoning.

Step 6
Toss the broccoli in a bowl with the balsamic black garlic and tip onto serving plate. Spoon the preserved lemon yoghurt over the top. Garnish with red chilli.