BROCCOLI, GREEN GODDESS, GRAPES AND ALMONDS

SERVES 6 AS A SIDE

2 heads broccoli

1 tbs rice bran oil

12 black grapes, halved

2 tbs roasted almonds, chopped

Baby parsley, mint and red vein sorrel

leaves, to serve

GREEN GODDESS DRESSING

1/ 2 garlic clove 1 anchovy fillet in oil, drained 100g Greek yoghurt 1/4 cup firmly packed parsley leaves 1 tbs chopped chives

1 tbs tarragon leaves 1 tbs each red wine vinegar and

extra virgin olive oil

For the green goddess dressing, place all ingredients in a blender and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and chill until needed.

Using a sharp knife, remove the broccoli stem below broccoli head. Trim stem, peel away skin and cut into 4mm-thick slices. Separate broccoli head into 8 even pieces. Place all broccoli in a bowl and toss with rice bran oil. Heat a chargrill pan or barbecue to high heat. Grill broccoli, turning occasionally, for 3-4 minutes or until grill marks appear.

Spoon half the dressing onto a large serving platter, top with broccoli, and scatter with grapes, almonds and herbs. Serve with remaining dressing.