Smoky, spicy, slightly charred round the edges, and brilliantly green and tender in the middle. It’s a broccoli revolution!
- 1 large head broccoli
- 100g Greek yogurt
- 1 tbsp wholegrain mustard
- 1 tsp dijon mustard
- 1 tsp Kashmiri chilli powder
- 1 tsp chaat masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- Salt
- Trim the end off the stalk and cut the broccoli lengthways into quarters (leaving the stem on – give the broccoli stem some love, it’s delicious too!)
- Bring a large pan of salted water to the boil
- Lower in the broccoli and boil for 3 mins. Lift out with tongs and place on kitchen towel to dry out a bit
- In a medium bowl, stir together all the rest of the ingredients and season with a pinch of salt
- Gently coat the broccoli with the yoghurty-mustardy mixture, making sure every surface is covered
- Heat the grill to medium-high and lay the broccoli onto a baking tray lined with foil
- Grill for 7 mins or so, turning occasionally, until it’s cooked through and charred in spots
This is a winner on the barbecue too. Just get it up to stage 5 and then pop it onto an oiled barbecue for extra smoky flavour. In fact, I love broccoli barbecued even without the yoghurt and spices – just oil it lightly, using whatever flavourings you like (recommend garlic, lemon, oregano or soy, chilli, sesame). Cook over embery coals until charred and tender with a little bite.
Sophie cooks 