Broccolini & Asparagus with Macadamia Crumbs & Lemon Chilli Oil
A stunning and healthy Christmas side. Char-grilled broccolini and asparagus are topped with creamy torn bocconcini, crunchy macadamia nuts, and a zesty lemon and chilli oil dressing. A vibrant and flavourful addition to any festive table.
Ingredients
- 2 bunches Broccolini, trimmed
- 2 bunches asparagus, trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoons lemon pepper
- 1/2 teaspoons Woolworths garlic powder
- 3 small lemons, halved
- 1 tablespoons crispy chilli oil
- 220 grams bocconcini, drained, torn
- 2/3 cup Macro raw macadamias, toasted and coarsly chopped
- 2 bunches Broccolini, trimmed
- 2 bunches asparagus, trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoons lemon pepper
- 1/2 teaspoons Woolworths garlic powder
- 3 small lemons, halved
- 1 tablespoons crispy chilli oil
- 220 grams bocconcini, drained, torn
- 2/3 cup Macro raw macadamias, toasted and coarsly chopped
- Step 1 of 4Toss Broccolini, asparagus, oil, lemon pepper, and garlic powder in a bowl.
- Step 2 of 4Heat a greased chargrill pan over high heat. Cook vegetables for 4-5 minutes until charred. Add lemons cut-side down and cook for 4-5 minutes.
- Step 3 of 4Transfer vegetables and 4 lemon halves to platter. Squeeze remaining lemons into a bowl and mix with chilli oil.
- Step 4 of 4Arrange bocconcini over vegetables, scatter with macadamias, and drizzle with lemon chilli dressing.
Method
- Step 1 of 4Toss Broccolini, asparagus, oil, lemon pepper, and garlic powder in a bowl.
- Step 2 of 4Heat a greased chargrill pan over high heat. Cook vegetables for 4-5 minutes until charred. Add lemons cut-side down and cook for 4-5 minutes.
- Step 3 of 4Transfer vegetables and 4 lemon halves to platter. Squeeze remaining lemons into a bowl and mix with chilli oil.
- Step 4 of 4Arrange bocconcini over vegetables, scatter with macadamias, and drizzle with lemon chilli dressing.
Method
- Step 1 of 4Toss Broccolini, asparagus, oil, lemon pepper, and garlic powder in a bowl.
- Step 2 of 4Heat a greased chargrill pan over high heat. Cook vegetables for 4-5 minutes until charred. Add lemons cut-side down and cook for 4-5 minutes.
- Step 3 of 4Transfer vegetables and 4 lemon halves to platter. Squeeze remaining lemons into a bowl and mix with chilli oil.
- Step 4 of 4Arrange bocconcini over vegetables, scatter with macadamias, and drizzle with lemon chilli dressing.