Name: Grilled broccolini with peas, goat’s curd and mint
Yield: 4
Ingredients: 700 gm (about 4 bunches) broccolini, trimmed; Olive oil, for brushing; 150 gm (1 cup) frozen or podded peas; 1 tbsp butter, softened; 1 cup coarsely chopped mint; 150 gm goat's curd; Lemon-shallot dressing; 2 golden shallots, finely chopped; Juice of 1 lemon, rind of ½ lemon; 60 ml extra-virgin olive oil, plus extra to serve (¼ cup)

Ingredients

700 gm (about 4 bunches) broccolini, trimmed

Olive oil, for brushing

150 gm (1 cup) frozen or podded peas

1 tbsp butter, softened

1 cup coarsely chopped mint

150 gm goat's curd

Lemon-shallot dressing

2 golden shallots, finely chopped

Juice of 1 lemon, rind of ½ lemon

60 ml extra-virgin olive oil, plus extra to serve (¼ cup)

Method

Main

1.For lemon-shallot dressing, combine ingredients in a bowl, season to taste and set aside.

2.Heat a grill or barbecue to high heat, brush broccolini with oil and grill, turning occasionally, until charred and tender (4-5 minutes).

3.Meanwhile, blanch peas until tender (2-3 minutes), then drain and toss with butter. Serve broccolini and peas drizzled with dressing and extra olive oil, topped with mint and goat’s curd and seasoned with freshly cracked pepper to taste.

Styling by Lisa Featherby

Profile Claire Delmar