Charred Broccolini with Whipped Labneh, Hazelnut Vinaigrette and Hot Honey

Some things just belong together — the smoky edge of charred greens, cool whipped labneh, the golden crunch of toasted hazelnuts and a glossy drizzle of hot honey to finish. Simple, but satisfying. Everything works together without trying too hard — just good flavours in the right places.

I always give the broccolini a quick blanch first — just a minute or so — so it’s tender to the bite but still holds up to the grill. You get that perfect mix of softness and char, without it turning floppy or burnt. It would be stellar cooked over flames — on the BBQ or a Gozney, if you’re lucky enough to have one (I, tragically, am not).

As sides go, it’s a bit of a show-off — but in a quiet, confident kind of way. Quick to throw together, full of contrast and guaranteed to be one of those dishes that people go back for.

Mop it all up with some fluffy focaccia and you’re basically levelling up in life.

Lunch

Dinner

Snacks

Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 10 Mins

Method

1
Fill a large pot with water, season generously with salt, and bring to a high simmer. Make a small incision lengthways down the stems (do not cut them off). Add the broccolini and blanch for 1 minute, just until vibrant. Drain and transfer to a plate. Drizzle with 1 tablespoon of olive oil and a pinch of salt.
2
In a small bowl, combine the shallot, half the lemon zest, lemon juice, white wine vinegar, maple syrup, toasted hazelnuts, and 2 tablespoons of olive oil. Season with salt and freshly cracked black pepper. Whisk until well combined and set aside.
3
In a large mixing bowl, add the labneh, remaining olive oil, remaining lemon zest, and a generous pinch of salt. Whip with a large whisk until smooth, light, and creamy. Set aside.
4
Heat a grill pan or barbecue over high heat. Char the broccolini until golden and crisp on all sides. Remove from the heat and set aside.
5
Spread a thick layer of whipped labneh over the base of a large serving platter. Pile the charred broccolini on top, then spoon over the hazelnut vinaigrette. Finish with a drizzle of hot honey, and serve.