Olive Magazine
Long Stem Broccoli Recipe with Smoked Yogurt

Long-stemmed broccoli, smoked yogurt and peanuts

Published: September 7, 2018 at 4:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our crunchy broccoli recipe with creamy smoked yogurt, crispy shallots and roasted peanuts. This easy veggie recipe comes from Islington restaurant, Linden Stores

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal249
fat14g
saturates5.2g
carbs15g
sugars9.4g
fibre3g
protein14.2g
salt1.9g
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*This recipe is gluten-free according to industry standards

At Linden Stores they smoke their yogurt using a covered BBQ. This recipe simplifies things with a pinch of smoked salt but if you want to try it, use the method described in the notes, below.

Ingredients

  • 250g full-fat yogurt
  • 1 tsp smoked sea salt
  • 300g long-stemmed broccoli
  • 50g roasted peanuts, chopped
  • 50g (available ready-made in tubs from the supermarket) crispy shallots
  • 50g extra-mature cheddar

Method

  • STEP 1

    Put the yogurt into a bowl and stir through 1/2 tsp smoked salt.

  • STEP 2

    Bring a large pan of salted water to the boil and blanch the broccoli for 2-3 minutes or until tender. Drain well and toss in a bowl with a little olive oil and another pinch of smoked salt.

  • STEP 3

    Spoon the yogurt onto 4 plates, add the broccoli on top and sprinkle with peanuts and shallots. Grate the cheese over and serve.

To smoke the yogurt on a BBQ, put a handful of hay into the bottom of a lidded BBQ where you would normally put the charcoal. Put the yogurt into a metal pot and sit on the grill above the hay. Light the hay then put down the lid and leave for an hour to allow the smoke to gently flavour the yogurt. Chill the yogurt until you need to use it.

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