CHARRED BROCCOLINI WITH MUSTARD DRESSING

Ingredients

SERVES 4

3 bunches broccolini

2 tablespoons grapeseed oil

20 g (¾ oz/⅓ cup) panko breadcrumbs

1 egg, boiled for 10 minutes

2 tablespoons dried bonito flakes sea salt

MUSTARD DRESSING

1 egg yolk

2 teaspoons Dijon mustard

60 ml (2 fl oz/% cup) grapeseed oil

1 teaspoon sugar

pinch of salt

1½ tablespoons light soy sauce

2 teaspoons rice wine vinegar

2 teaspoons yuzu juice

Directions

This lovely clean vegetable dish makes an excellent stand-alone warm salad or a great accompaniment to a main course. To make the mustard dressing, in a medium bowl whisk together the egg yolk and mustard. Add the oil slowly, whisking constantly, until it emulsifies. Whisk in the sugar and salt followed by the soy sauce, vinegar and yuzu juice. Set aside.

Bring a medium saucepan of water to the boil.

Prepare the broccolini by trimming off the tough ends. Boil the broccolini for 2 minutes and then place in iced water to cool.

Preheat the oven to 160°C (320°F).

Warm 1 teaspoon of the grapeseed oil in a frying pan over medium heat. Add the panko breadcrumbs, stir until golden then remove from the heat and set aside.

Peel the boiled egg and press it through a sieve to create a crumb effect. Set aside.

Spread the bonito flakes on a baking tray lined with baking paper. Lightly toast the bonito flakes in the oven for 1-2 minutes.

Remove the broccolini from the water and pat dry with a tea (dish) towel. Toss the broccolini in a bowl with the remaining oil and a pinch of sea salt.

Heat a chargrill pan or barbecue until very hot. Place the broccolini on the grill and cook for 2 minutes each side or until nicely charred. To finish, toss the broccolini with half the mustard dressing. Arrange on a serving plate, adding more dressing if desired. Sprinkle the egg over the broccolini, then the breadcrumbs and finally the toasted bonito flakes.