Grilled Mustard Broccoli

Ingredients for Grilled Mustard Broccoli

• 2 small heads of broccoli (about 675g)

• Kosher salt

• 120ml plain whole-milk Greek yoghurt

• 1 tablespoon mustard oil or olive oil

• 1 tablespoon whole grain mustard

• 5 1/2 teaspoons Kashmiri chilli powder or paprika

• 1 teaspoon chaat masala

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• Vegetable oil (for grill)

Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into 1/4"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.

Whisk yoghurt, mustard oil, mustard, chilli powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.

Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.