BBQ Broccoli Steaks

1: For the roasted garlic, slice the tops of the garlic bulbs, season with salt and pepper, then drizzle with olive oil. Cook at 180 degrees for 30 minutes until golden and caramelised. Allow to cool, then mix through the yoghurt and set aside.

2: For the charred lemon and spring onion salsa, slice the lemons into rounds. Sear on high heat until charred on each side for 2-3 minutes. Roughly chop and mix with chopped fresh mint and around 100ml extra virgin olive oil. Season to taste with salt and pepper. Toast the pine nuts and set aside.

3: For the broccoli steaks, carefully slice the broccoli into wedges (3 from each), season with salt, pepper, and drizzle with olive oil. Grill on high heat for 3-5 minutes on each side until charred. Baste with oil from the salsa and move to indirect heat to continue cooking for another 5-10 minutes until tender.

4: To serve, spread the garlic yoghurt on a plate. Place the broccoli steaks on top, then drizzle over the salsa, pine nuts, and a pinch of smoked paprika. Serve with a side salad and toasted flatbreads, if desired.