Ingredients

Method

• 400 g Woolworths Tenderstem broccoli
• 1 head Romanesco broccoli, sliced
• 200 g Woolworths cauliflower shoots
• 100 g baby fennel
• 5 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
For the vinaigrette, combine:
• 1⁄2 cup extra virgin olive oil
• 5 T sherry vinegar
• 4 T honey
• 10 g Italian parsley, roughly chopped
• 30 g capers, drained and fried until crunchy

Method

Ingredients

1. Prepare a braai.

2. Blanch the vegetables in salted boiling water for 4–5 minutes – they should still be quite firm.

3. Transfer the vegetables (except the fennel) to a bowl and rub with the olive oil, salt and pepper. Braai until tender and charred.

4. Arrange the vegetables on a platter, top with the fennel and pour over the vinaigrette.

Find more braai recipes

Photography: Myburgh Du Plessis
Food assistant: Lerato Motau