Charred Broccolini with Almond and Raisin Vinaigrette

Make on Drop
Serves 4 Prep Time 30 minutes   Cook Time 5 minutes   Rated:

I tried this at a restaurant in LA at my newest daughter in laws recommendation. I love that all of my children's spouses love food. It is so much fun to visit them around the world and get their recommendations. So this was a revelation. You do need to char the broccollini to get the flavour benefits. So go all out with the heat. I have just tried to make this up from my memory and I have to say it isn't quite right, but it is pretty good nonetheless. I hope you think so too.

This recipe is easily doubled or tripled. Make as much of it as you need for your Christmas crowd.

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Need

Do

1  

Place the almonds into a cold oven set to 160°C and roast for 30 minutes. They will be very crunchy. Set aside.

2  

Heat the oven on the highest temperature you have with a grill (broiler) function.

3  

Place the broccolini into a baking tray and drizzle with EVOO and a pinch of salt flakes.

4  

Cook under the grill until smoky and charred. Remove from the oven.

5  

Meanwhile, soak the raisins in the shoyu or tamari.

6  

To make the dressing place all ingredients into the Thermomix bowl and blend 10 sec/speed 10.

7  

Pour over still warm broccolini, toss with the almonds, raisins and the juice from the raisins, then finish of with the freshness of the spring onions.

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