We asked our Head Chef Piero Leone what he thinks is the perfect side dish to enjoy in June. His answer? Fresh, crunchy tenderstem broccoli with a beautiful chilli and lemon dressing. Perfect for adding to those light Summer dinners, or as a warm side salad at a BBQ; this dish will wow your other half, your guests and it’s super easy to make!
Tenderstem Broccoli with a Chilli and Lemon Dressing, by Piero Leone
Serves 4 (you will have leftover dressing, so simply double the broccoli to serve 8)
250 grams Tenderstem Broccoli
For the dressing
200ml fresh lemon juice
15g finely grated fresh ginger
20g grated garlic
30g finely diced red chilli
300ml olive oil
200ml grapeseed oil
Warm the fresh lemon juice, water and honey slightly.
Add the fresh ginger, garlic and chilli to liquid mixture, blend in a food processor then blitz.
Stir in the olive oil and grapeseed oil.
Boil your tenderstem broccoli in salted water for 30 seconds.
Remove from the heat and drain.
Toss your tenderstem broccoli with a tablespoon of dressing per portion. Check seasoning and serve.