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Chargrilled Broccolini with Toasted Seeds, Feta and Chilli | mylittlelarder.com

Chargrilled Broccolini with Toasted Seeds, Feta and Chilli

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author My Little Larder


  • 1 Tbsp pumpkin seeds
  • 1 Tbsp sunflower seeds
  • 1/2 Tbsp sesame seeds
  • 10 broccolini stems approximately 200g/7oz
  • 1 Tbsp olive oil plus extra to drizzle on top
  • 1 clove garlic thinly sliced
  • 1/2 lemon juiced and zested
  • 2 slices lengthways grainy bread loaf
  • 40 g 1.5oz feta
  • 1/2-1 tsp chilli flakes


  1. Put pumpkin seeds in a dry fry pan (skillet) over medium heat and toast until lightly browned and fragrant. The seeds will burn easily so ensure you keep a close eye on them and stir regularly, it will only take around 3-4 min. Remove from the pan and allow to cool. Repeat with the sunflower seeds (about 2-3 min) and sesame seeds (only about 1 min). Don’t be tempted to toast all the seeds together, the cook at different rates so will burn if you do this.
  2. Bring a large pot of salted water to the boil. Trim the broccolini stems and add to the boiling water. Cook for 1 minute only. Remove and immediately transfer into a bowl of ice-cold water. Remove and pat dry with a tea towel or paper towels.
  3. Heat a griddle pan (or BBQ) until hot. Lightly toss the broccolini stems with a drizzle of olive oil, sea salt and freshly cracked black pepper. Make sure you oil the food and not the pan, if you oil the pan you will get a lot more smoke. Place broccolini on the griddle, turning regularly, cook until slightly wilted and char marks on all sides, approximately 8 min. Just before they are ready to come off toss in the garlic and cook for around 30 sec, it will burn quickly so only leave it on for a short time. Remove and toss with lemon juice.
  4. Slice the loaf lengthways and toast. Top with your choice of butter or olive oil then top with the broccolini, seeds, crumbled feta, lemon zest, chilli flakes, a good whack of black pepper and a drizzle of olive oil. Serve.

Recipe Notes

Note 1. Any leftover toasted seeds are delicious sprinkled over your morning cereal or sprinkled over some yoghurt and poached fruit to give it a little crunch.