Grilled Broccolini & Burrata

This is one of those side dishes that completely steals the show. Broccolini — that elegant cross between broccoli and Chinese broccoli, with its slender stems and tender florets — takes brilliantly to the grill. A little char, a little smoke, then draped over creamy burrata with a handful of pistachios for crunch. It's simple, it's stunning, and it's ready in under 15 minutes.

Ingredients

• 2 bunches broccolini (about 300g), trimmed
• 2 tablespoons (30ml) olive oil
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon chilli flakes (optional)
• 1 ball burrata (125g), at room temperature
• 30g shelled pistachios, roughly chopped
• 1 tablespoon (15ml) good quality extra virgin olive oil, to finish
• Zest of ½ lemon
• Flaky sea salt, to taste

Method

1. Preheat your gas grill to medium-high heat — around 200–220°C. You want a good hot grate for proper char marks.
2. Toss the broccolini in the olive oil, making sure every stem is well coated. Season with sea salt, black pepper, and chilli flakes if using.
3. Lay the broccolini directly on the grill grates in a single layer. Grill for 3–4 minutes per side, turning once, until the stems are tender and the florets and tips have picked up some lovely char. Keep an eye on them — the smaller florets can catch quickly.
4. While the broccolini grills, place your burrata on a serving plate and gently tear it open at the top so the creamy centre is exposed and ready to mingle.
5. Pile the grilled broccolini over and around the burrata. Scatter over the chopped pistachios and finish with a drizzle of extra virgin olive oil, a pinch of lemon zest, and a little extra flaky sea salt.
6. Serve immediately — burrata waits for no one.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.