Make this grilled broccoli dish, then check out our purple sprouting broccoli in oyster sauce, broccoli orecchiette with chilli sauce, broccoli pasta bake and more broccoli recipes.

This recipe comes from The Palomar, a Soho-based restaurant offering a modern take on Israeli food. It offers a vibrant combination of sharing plates and cocktails.

The term small but mighty applies perfectly to The Palomar. The greeting is warm, the music lively, the cocktails potent and the wait to be seated at the counter a long one if you haven’t booked ahead. And wait you should, as eating at the bar is where the party’s at. Highlights of head chef Omri McNabb’s Israeli small-plates sharing menu include spiced lamb cutlets, as well as matbucha and a mezcal sour cocktail. For a quieter evening, take a seat at one of a handful of cosy tables in the back.


  • 200g carrots, peeled and cut into chunks
  • 60g sweet potato, peeled and cut into chunks
  • 2 ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp preserved lemon finely chopped
  • 5 tsp rose harissa
  • 500g long-stemmed broccoli, ends trimmed
  • 1 tbsp sesame seeds
  • 50g feta


  • STEP 1

    Put the carrot and sweet potato in a pan with enough salted water to cover. Cover, bring to the boil and simmer for 10 mins until soft. Drain and blend until smooth. Add all of the spices along with a big pinch of salt, the preserved lemon and rose harissa, and continue to blend. Add more salt if needed.

  • STEP 2

    Blanch the broccoli for 2 mins in boiling water and cool in ice-cold water to stop the cooking process.

  • STEP 3

    Lightly toast the sesame seeds in a small frying pan over a medium heat for 2-3 mins or until golden. Char the broccoli on a griddle pan until it is tinged with colour.

  • STEP 4

    Dress the bottom of a plate with the purée and put the broccoli on top. Garnish with finely crumbled feta and the sesame seeds.

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