Grilled Spanish Tenderstem® Broccoli
Created by Hugh McGivern
I like all the favourites from British through to Asian fusion, I like to tinker with food as I have an interest in nutrition as well as great taste and textures
- Created by Hugh McGivern
- 15 mins preparation
- 10 mins cooking
- Serves 4
It's a tasty easy to prepare dish that can be enjoyed as a starter or an accompaniment to any main course.
- 200g Tenderstem® Broccoli
- 2 sheets of Nori seaweed
- 4 slices of Serrano Ham
- Pinch of smoked Paprika
- 1Tbsp Olive Oil
Place a large pan of water on the stove to boil (do not add salt)
Trim the excess leaves off the Tenderstem® and drop into the boiling water for 1 minute and remove, now drop into ice cold water.
Lay the slices of Serrano ham onto some cling film and cut the nori seaweed to fit, brush with a little water and sprinkle some smoked paprika along the length.
Divide the Tenderstem® into 4 bundles and wrap the Serrano/Seaweed around
Heat a griddle pan or BBQ until hot
Brush each bundle with a little olive oil and grill for a few minutes turning regularly.
Can be enjoyed hot or cold.