BBQ Tenderstem^® broccoli and portobello mushrooms with Thai-style dressing

This barbecue recipe, created by cookbook author and BBQ expert Genevieve Taylor, is a great way to add a show-stopping veggie dish to your next gathering.

Genevieve said: “Mushrooms grill amazingly well and are the perfect texture to complement Tenderstem® broccoli – soft and meaty versus crunchy and fresh. A beautiful Thai-style dressing full of herbs and citrus brings it all together in this zingy salad.”

Preparation time

10 minutes

Cooking time

15 minutes

Serves

Ingredients

2 x 200g Packs of Tenderstem^® broccoli
500g Portabello mushrooms (or oyster or chestnut mushrooms)
4 tbsp Sesame oil
1 - 2 tsp Chilli flakes, to taste (optional)
Freshly ground black pepper

For the dressing

Juice of 3 limes
3 tbsp Reduced-salt soy sauce
1 - 2 tsp Runny honey, to taste
2 Cloves garlic, crushed

To garnish

1/2 Bunch spring onions, sliced
75g Roasted peanuts, roughly chopped

Method

Spread out the Tenderstem® on a large baking sheet, along with the mushrooms, gill side up. Drizzle the sesame oil all over and sprinkle on the chilli flakes, if using, and add a generous grind of black pepper.
Make the dressing by whisking the lime juice, soy sauce, honey, garlic and chilli together in a bowl. Add most of the herbs, reserving a little to garnish. Set aside.
Fire up your barbecue ready for grilling so you can cook directly over the charcoal.
Rest the mushrooms, gill side up on the grill bars over the fire and grill for a few minutes until lightly charred. Flip over and grill on the other side, then turn back gill side up and slide away from the heat so they can finish softening through gently whilst you grill the Tenderstem® broccoli. Spread the Tenderstem® out over the grill bars above the fire and cook until it’s lightly charred all over, around 8 minutes, depending on how hot your fire is.
Transfer the Tenderstem® to a serving dish. Cut the mushrooms into thick slices and add to the plate. Pour over the dressing and sprinkle over the spring onions, peanuts and reserved herbs.