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Grilled broccoli with preserved lemon, pickled garlic and tarragon dressing

Name: Grilled broccoli with preserved lemon, pickled garlic and tarragon dressing
Ingredients: 1 Broccoli head, cut into florets (Main); 1 drizzle Olive oil; 1 Tbsp Pickled garlic; ½ tsp Preserved lemons, diced; ½ Tbsp French tarragon, chopped (Main); ¼ tsp Green chillies, chopped; 1 tsp Sweet muscat vinegar; 1 Tbsp Olive oil

The Hunting Lodge

The Hunting Lodge head gardener Dave Mercer hands executive chef Des Harris a freshly picked head of broccoli and he shows how amazing this green can be with the help of a hot grill, some lemon and herbs.

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1	Broccoli head, cut into florets (Main)
1 drizzle	Olive oil

1 Tbsp	Pickled garlic
½ tsp	Preserved lemons, diced
½ Tbsp	French tarragon, chopped (Main)
¼ tsp	Green chillies, chopped
1 tsp	Sweet muscat vinegar
1 Tbsp	Olive oil

Blanch the florets from 1 head of broccoli for 1 minute in boiling water, drain well.
Preheat the grill and season the florets with sea salt, toss with olive oil. Cook until tender and nicely caramelised.
Dress the broccoli florets with the following dressing and serve.

Dressing