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Charred Kalettes With Crispy Garlic & Sweet Chilli Dressing


One of our favourite ways of cooking a green vegetables is on the chargrill or bbq. On a high heat, it’s a simple and quick method. There is a magic flavour that comes from blackening the stems and outer leaves of hardier green veg.


  • 24 Tenderstem Brocolli
  • 3 garlic cloves sliced
  • 1 red chilli sliced into rounds
  • 1 lime cut into wedges
  • 1 Tbs of olive oil
  • 1 tsp Sea salt flakes
  • 100ml olive oil
  • 1 Tbs soy sauce
  • 1 Tbs rice wine vinegar
  • 1 Tbs maple syrup


For the Crispy Chilli and Garlic:

In a saucepan bring 100ml of olive oil to a medium heat

Add the garlic and chilli for the pan for 2 minutes or until golden brown, stirring regularly to keep the garlic

from sticking or burning

Strain the olive oil into a bowl, setting aside the chili and garlic on a paper towel

For the sweet chilli dressing:

Combine the infused olive oil with soy sauce, rice wine vinegar and maple syrup and set aside for serving

For the Charred broccoli:

Heat up a chargrill or barbeque to high temperature

Toss the brocolli in a mixing bowl with 1 Tbs olive oil and 1 tsp of sea salt flakes

Char the kalettes until the leaves have crisped and started to blacken (approximately 3 minutes each side)


Place the charred kalettes on a platter dish

Scatter the crispy chilli & garlic on top

Spoon over the dressing generously & serve with fresh lime wedges

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