Barbecued Broccoli with Toasted Breadcrumbs and Parmesan – Jamie Purviance



Broccoli is a great choice for barbecuing with just a few smart moves. First, tenderise it by blanching, then finish it on a perforated grill pan, making sure the edges of the florets are nicely browned. Garlic and lemon add flavour, and breadcrumbs deliver crunch.


  • 500 g broccoli
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves
  • 1/4 teaspoon sea salt
  • 1 teaspoon fresh lemon juice


  • 4 tablespoons panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon crushed chilli flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly grated Parmesan cheese

Cut off the broccoli crowns from the stalks, then cut the crowns into florets and cut any large florets into bite-sized pieces. Trim off the tough ends from the stalks and cut the stalks crossways into 1-cm-thick slices.

Have ready a large bowl of iced water. Bring a saucepan of salted water to the boil, add the broccoli and parboil for 2–3 minutes until barely tender. Drain the broccoli, then plunge it into the iced water to stop the cooking. When the broccoli is cool, drain it well. If preferred, set aside at room temperature for up to 30 minutes or cover and refrigerate for up to 1 hour.

Prepare the barbecue for direct cooking over medium heat, 180–230°C (350–450°F).

In a large bowl, combine the broccoli and oil, and toss to coat evenly. Roughly chop the garlic with a chef’s knife. Sprinkle the salt over the garlic, finely chop the garlic with the salt, and then use the side of the knife to crush the garlic with the salt to a smooth paste. Add the garlic paste and lemon juice to the broccoli, and toss to coat evenly.

In a small bowl, combine all the breadcrumb ingredients and mix well.

Brush the cooking grills clean. Preheat a perforated grill pan over medium heat. Spread the broccoli in a single layer on the preheated grill pan and barbecue over direct medium heat for 3 minutes, with the lid closed, turning the broccoli once or twice.

Scatter the breadcrumb mixture evenly over the broccoli and continue to barbecue for 3–4 minutes more, lid closed, until the broccoli is golden brown in parts but still mostly bright green and crisp-tender. Remove the pan from the barbecue.

Transfer the broccoli to a serving dish. Top with the cheese and
serve warm.

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