To make the blue cheese crème fraîche, place the blue cheese, parmesan, crème fraîche or sour cream and vinegar in a food processor and process until smooth. Season. Spread evenly over a large serving platter.
Heat a barbecue grill or chargrill on high. Place baby broccoli in a bowl. Drizzle with oil. Add garlic and season. Toss to combine. Cook, turning, for 4 mins or until lightly charred. Arrange over crème fraîche mixture on the platter. Drizzle with lemon juice. Sprinkle with almond, chives and lemon zest.
Serve with olive oil and lemon wedges.
Added crunch: we’ve sprinkled this salad with toasted almond flakes, but you can also use toasted pepitas or pine nuts.
Recipe from Coles