Grilled broccoli

    Grilled broccoli with vinaigrette of red currant spring onion, mint, sage and lemon
    1 large broccoli
    100 g fresh currants
    1 onion with green top
    1 sprig of mint
    5 leaves sage
    1 lemon
    1 tbsp. acacia honey
    ½ cup. olive oil
    Salt and freshly ground pepper

    Peel stalk on the whole broccoli and cut then broccoli into quarters, so you have 4 pieces. Wash broccoli in cold water. Marinade the broccoli with a little olive oil and grill it on a very hot grill for 1-2 minutes on each side, so it gets a nice golden and slightly burnt surface. Take broccoli of the grill and place on a platter. Cut the onion in very thin slices, use also the green top and put in a bowl Add the finely grated zest and juice of lemon, red currants, honey, olive oil, chopped herbs, salt and pepper and mix well together so you get a smooth vinaigrette. Put the vinaigrette on the warm grilled broccoli and serve immediately. Is good as an accompaniment to grilled poultry, veal, fish and seafood. Can also be served as an independent lunch dish.