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Chargrilled sprouting broccoli & clementines

Chargrilled sprouting broccoli & clementines


Broccoli and clementines might seem like an odd flavour combination, but it really works

  • Feeds 6 Feeds 6
  • Ready in 20 minutes

Each serving contains

  • Energy
    374kj 90kcal
  • Fat
    Med 9%
  • Saturates
    Low 5%
  • Sugar
    Low 5%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 5g

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  • 500g purple sprouting broccoli
  • 3 tbsp Co-op extra virgin olive oil
  • 3 clementines
  • 3 cardamom pods
  • 2 tsp Aleppo chilli flakes


  1. Preheat a griddle or barbecue to medium-high
  2. Halve the purple sprouting broccoli lengthways, then toss in the olive oil and season
  3. Cook all over until slightly charred, about 3-4 mins, then put in a bowl with a lid to continue cooking in its own steam
  4. Cut the clementines into slices 5-10mm thick, then cook for 1-2 mins on each side until lightly charred
  5. Crush the cardamom pods, remove the seeds and discard the husks
  6. Grind the seeds with a pestle and mortar, then add to the broccoli, along with the clementines, 1 tsp Aleppo chilli flakes, seasoning and a squeeze of clementine juice
  7. Toss together and serve sprinkled with another 1 tsp Aleppo chilli flakes

This recipe is from Eating for Pleasure, People & Planet by Tom Hunt (Kyle Books). Photography by Jenny Zarins.

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