Coal Roasted Broccoli Heart with Sunflower Velouté

Coal Roasted Broccoli Heart with Sunflower Velouté

Serves 4

  • Broccoli
  • 4 large heads broccoli

  • Broccoli hearts marinate
  • 1.5 L water
  • ¼ cup brown sugar
  • 500ml malt vinegar
  • ½ bulb fermented black garlic
  • 3 whole dried red chillies
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1tbs black peppercorns

  • Sunflower seed velouté
  • 500g sunflower seeds
  • 500ml water
  • 2 field mushrooms, chopped
  • 2tbs malt vinegar
  • Pinch salt
  • Pinch pepper

  • Broccoli florets
  • 4tbs potato starch
  • 50ml extra virgin olive oil
  • Sea salt
  • Black pepper, freshly ground
  • 2tbs lemon juice

  • Garnish
  • 1 fresh picked sunflower, petals reserved
  • 2tbs sunflower seeds, toasted
  • 1 green apple, peeled, shaved wafer thin


Gently remove the florets. Reserve. Blanch the remaining whole hearts (stems) for 20sec. Reserve.


Broccoli hearts marinate

Heat the water to 90˚C. Add the brown sugar then stir until dissolved. When almost cool, add the vinegar, garlic, chillies, rosemary, thyme and peppercorns. When completely cool, add the broccoli hearts. Marinate in the fridge for three days, or less, until ready to use.


Sunflower seed velouté

Soak sunflower seeds in the water then allow to rest overnight. On medium heat, roast the field mushrooms in the oven. Allow to rest for 24hours then with the vinegar and seasoning, blend and pass through a coffee filter. Reserve.


Broccoli hearts

Grill the hearts over olive wood charcoal, alternative charcoal or on a BBQ, constantly turning for approx 5min until lightly charred.


Broccoli florets

Roll the florets in potato starch. In a sauté pan, heat the olive oil to high then fry the florets until starting to show colour. Season with a pinch of salt, pepper and lemon juice. To be assembled immediately.


To assemble

On the cooktop, warm the velouté very slowly to approx 70˚C.


To serve

Place one heart per person onto a plate then the florets. Sprinkle with sunflower seeds and garnish with apple and sunflower petals. Drizzle with the velouté.