Get the most out of your greens by trimming only a minimal part of the stalks so that little goes to waste. Slicing them roughly the same size means cooking times will be the same. Serve these as a side or add a carb to turn it into a more substantial dish. Top with an array of barbecued meats for another option.
CHARGRILLED GREENS
Serves 6
Dressing
1 clove garlic, crushed
1 tsp grated fresh ginger
2 Tbsp kecap manis
1 tsp honey
2 Tbsp rice wine vinegar
1 tsp sesame oil
Vegetables
2 Tbsp olive oil
1 bunch broccolini, 1cm trimmed from end
1 head broccoli
2 heads bok choy
1 Tbsp toasted sesame seeds
- Firstly, make the dressing. In small bowl combine the garlic, ginger, kecap manis, honey, vinegar and sesame oil.
- Separate the broccolini, and cut the broccoli into thin slices. Slice the base off the bok choy, reserving the leaves.
- Heat a barbecue hotplate to a medium heat. Warm the oil, then add the broccolini and broccoli, cooking for a few minutes. Then add the bok choy and cook for a further 4 minutes until crisp but tender. Place on to a serving platter.
- Drizzle with the dressing and sprinkle with sesame seeds. Serve while hot.
