Grilled Broccolini with Cashew Hollandaise
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Grilled Broccolini with Cashew Hollandaise
Recipe Courtney Roulston
Ingredients
4 bunches broccolini, trimmed
2 tbsp Squeaky Gate extra virgin olive oil
sea salt an pepper to taste
1 long red chilli, chopped
2 tbsp fresh chervil to garnish (can be chives)
vegan hollandaise
1 cup raw cashews, soaked in boiling water for 1 hour
juice and zest of 1 lemon
2 tbsp Squeaky Gate extra virgin olive oil
1 heaped tsp dijon mustard
1 tsp maple syrup
½ tsp ground turmeric
Method
Place the cashews, along with ½ cup of water into a high speed blender. Add in the lemon zest, lemon juice, oil, mustard, maple, turmeric and a pinch of sea salt.
Blitz until smooth and creamy, adding a little warm extra water if the mixture needs loosening. Set aside at room temperature.
Heat a BBQ plate or large non-stick frying pan over a high heat.
Drizzle the extra virgin olive oil over the broccolini and season with sea salt. Grill, turning occasionally for 3-4 minutes, or until just tender and slightly charred.
Remove from the grill and place onto a serving platter. Allow the broccolini to cool slightly before drizzling over the vegan hollandaise. Garnish with red chilli, chervil or chives. Can be serve hot or at room temperature.
