GRILLED MIXED VEGETABLES WITH A HUMMUS SAUCE

Grilling vegetables is quick cooking method and adds a wonderful subtle smoky flavour. Thin down some hummus with a little water for a creamy sauce to serve over the top.

serves 4-6

1/3 cup hummus, or tahini or pesto

1 broccoli head, cut into large florets

sea salt

2 tablespoons extra virgin olive oil

1 corn cob

4 celery stalks, cut into 10cm lengths

1 bunch kale, tough stems removed 

1 garlic clove, peeled, thinly sliced

1 long red chilli, thinly sliced

Preheat a cast iron grill plate or barbecue grill over a medium-high heat. Have a tray ready beside the grill.

Stir 2 tablespoons of water into the hummus to thin to a pouring cream consistency.

Cut the broccoli florets into 5mm wide slices. Place the broccoli in a bowl. Sprinkle with a pinch of salt and drizzle with olive oil, tossing to coat lightly.

Starting with the corn, place the cob on the grill. Cook for 8 minutes, turning every 2 minutes. After 4 minutes cooking, next place the celery and broccoli, cooking 2 minutes each side, until lightly charred and just tender (but still crunchy). Lastly add the kale leaves, cooking for about 1 minute, turning over halfway until wilted and slightly charred. Add the garlic and chilli quickly toss for 30 seconds to soften. When vegetables are ready, transfer to the tray. 

When cool enough to handle, slice the corn kernels from cob. Pile the warm vegetables on to a serving plate. Lightly sprinkle with salt and scatter over the chilli and garlic. Drizzle over the hummus sauce. Serve warm or at room temperature.

Fiona Hammond © April 2020