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  • 2 heads of broccoli, cut into large florets
  • 1 tbsp grape seed oil
  • flaky seasalt & cracked pepper
  • 1 cup parmesan shavings
  • 4 lemons
  • 350 ml grape seed oil
  • 1 egg yolk
  • 2 tbsp cider vinegar
  • 1 tbsp honey
  • ½ tsp Dijon mustard 
  • pinch of salt

Bring a large pot of salted water to the boil. Blanch the broccoli and refresh in iced water to halt cooking. 

Drain well then toss in oil and salt

Now make up the dressing 

Cut the lemons in half and squeeze the juice into a pot along with the smashed lemon. Cover the lemon with the oil and gently heat over a low heat. (not above 60*C) for 10 minutes. Turn off and allow to cool before straining.

In a small bowl whisk the egg yolk with the vinegar, honey, Dijon and salt. Slowly add the oil until well combined.

Preheat a BBQ or cast iron pan, once super hot place the broccoli onto the grills and cook well until well charred. 

Serve the broccoli on a platter and drizzle over the amazing spent lemon dressing and spread over the parmesan to serve.