Grilled broccoli with preserved lemon, pickled garlic and tarragon dressing
Photo by The Hunting Lodge
The Hunting Lodge head gardener Dave Mercer hands executive chef Des Harris a freshly picked head of broccoli and he shows how amazing this green can be with the help of a hot grill, some lemon and herbs.
- Blanch the florets from 1 head of broccoli for 1 minute in boiling water, drain well.
- Preheat the grill and season the florets with sea salt, toss with olive oil. Cook until tender and nicely caramelised.
- Dress the broccoli florets with the following dressing and serve.
- Combine all the ingredients together and season with sea salt to taste.