Adam Liaw’s grilled broccolini chopped salad
This is a great salad for early spring, the charred broccolini and slightly wilted leaves giving it a character that’s more grounded than a light and airy salad.
Ingredients
1 bunch broccolini
1 tbsp extra virgin olive oil
salt and pepper, to season
120g mixed baby spinach and rocket leaves
Dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
juice of ¼ lemon, plus a lemon wedge to serve
Method
Step 1
Heat a barbecue or grill pan over high heat. Toss the broccolini with the oil and season with salt and pepper. Grill for about 6 minutes, turning occasionally, until the broccolini is well-charred. Remove from the grill and cut into 2-centimetre lengths.
Step 2
Mix the ingredients for the dressing together. Roughly chop the baby spinach and rocket leaves. Add the dressing and mix well, squeezing the leaves lightly with the dressing to wilt them slightly. Add the broccolini and toss to combine. Serve with a wedge of lemon.
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Adam Liaw’s lamb backstraps with rosemary butter
Lamb backstraps are very easy to cook and pairing them with a dark rosemary butter bestows a richness they sometimes lack.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
