Ever since I tried Broccolini (also known as bimi) it became one of my favourite vegetable. I have always loved broccoli anyway but broccolini stands on it’s own much better when griddled or baked. In fact the slight charring that results when cooked this way is what makes this vegetable so delicious. The stems are also an important aspect to the experience of eating broccolini, they are almost asparagus like, and whether you eat them crunchy or slightly tender they manage to retain a great texture when cooked. When a vegetable is as good as this one I like to keep it simple, so I simply add oil, seasoning and place on a hot griddle.
The peanut sauce is what makes this dish stand out as it is intense in flavour, rich, sweet, salty and intense in flavour. This is a 15 minute meal (or less) that will leave you satisfied and wanting to make it again. If you want a bit of a fiery kick to it you can also add a few slices of red chilli.
- 400g broccolini
- 2 tbsp olive oil
- 2.5 tbsp peanut butter, crunhy
- 2 tbsp tamari soy sauce
- 1.5 tbsp agave nectar (or 1 tbsp brown sugar)
- 0.5 tsp brown miso paste
- 1 clove of garlic
- 1.5 tsp grated fresh ginger
- squeeze of lemon juice
- 2 tbsp water
- 2 tbsp chopped coriander
- Rub olive oil on the brocollini stems while the griddle is placed on a high heat. An easy way to do this is to put the broccolini in a freezer bag, add the oil and seasoning and simply move them around to cover them all evenly.
- Place on the griddle when very hot and cook for about 5-7 minutes turning them round once or twice.
- In a bowl add the peanut butter, tamari soy sauce, agave nectar, miso paste, the squeeze of lemon, and water and mix with a spoon.
- Grate in the clove of garlic and giner and give it another mix.
- Finely chop a bunch of coriander and mix in with the sauce.
- Put to one side until the broccolini is ready.
- Plate the broccolini and drizzle the peanut sauce all over the top the the stems.