Name: Grilled broccoli, rocket, mozzarella and basil salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: 2 heads broccoli (600g), trimmed, cut into florets; ¹⁄³ cup extra virgin olive oil; 2 cloves garlic, thinly sliced; 1 long red chilli, halved, seeded, thinly sliced; Sea-salt flakes and freshly ground black pepper, to season; 60g baby rocket leaves; 1 ball buffalo mozzarella or fior di latte (125g), drained; 2 Tbsp pine nuts, toasted; 2 Tbsp red wine vinegar; Extra 2 Tbsp extra virgin olive oil; 1 cup small basil leaves; Note: Allow 20 minute cooling

Grilled broccoli, rocket, mozzarella and basil salad

Guests who want a lighter option will be super-satisfied with this blaze of healthy green goodness.

Serves 12

Prep

10M

Cook

10M

Total

20M

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Guests who want a lighter option will be super-satisfied with this blaze of healthy green goodness.

After more show-stopping salads?

Ingredients

2 heads broccoli (600g), trimmed, cut into florets

¹⁄³ cup extra virgin olive oil

2 cloves garlic, thinly sliced

1 long red chilli, halved, seeded, thinly sliced

Sea-salt flakes and freshly ground black pepper, to season

60g baby rocket leaves

1 ball buffalo mozzarella or fior di latte (125g), drained

2 Tbsp pine nuts, toasted

2 Tbsp red wine vinegar

Extra 2 Tbsp extra virgin olive oil

1 cup small basil leaves

Note: Allow 20 minute cooling

Method

Preheat oven grill to high or oven to 250°C. Bring a large saucepan of salted water to the boil. Add broccoli and cook for 2 minutes. Drain well, then transfer to a large bowl of iced water. Set aside in water for 5 minutes to cool completely, then drain well again and pat dry with paper towel.

Transfer broccoli to a large oven tray and arrange in a single layer. Drizzle with oil then scatter over garlic and chilli, tossing well to coat. Season, then grill for 5 minutes or until broccoli has browned slightly. Set aside for 15 minutes to cool to room temperature.

Arrange broccoli and rocket leaves on a serving platter. Tear mozzarella into bite-size pieces and scatter over the top, along with pine nuts. Drizzle with vinegar and extra oil. Serve salad garnished with basil leaves scattered over the top.

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