Adam Liaw’s grilled broccoli and rocket salad

Grill the broccoli until it’s well charred to bring out its sweetness and smokiness.

1 head broccoli, cut into large florets

2 tbsp olive oil, plus 2 tbsp for the dressing

salt and black pepper, to season

¼ cup roasted almonds, roughly chopped

Heat a grill pan over high heat. Toss the broccoli with the olive oil and season well with salt and pepper. Grill the broccoli for about 5 minutes, so that the florets are nicely charred. Remove, then roughly chop the florets.

In a large bowl, whisk together the lemon juice, mustard, honey and extra olive oil. Toss the chopped broccoli, rocket, red onion, almonds and raisins through the dressing and serve.

Adam’s tip: Placing a weight or heavy pot lid on your broccoli while it grills keeps it pressed onto the metal for better char.

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