Charred Broccoli with Keen's Mustard, Yogurt, and Dried Fruit

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Broccoli, on the stem 5 stalks
Full-fat Greek yogurt 2 cups
Keen's Dry Mustard 2 tbsp
Club House Cumin, Ground 2 tbsp
Club House Coriander Seed, Ground 1 tbsp
Club House Curry Powder 1 tbsp
Club House Turmeric, Ground 1 tbsp
Raisins 1/2 cup
Dried Currants 1/2 cup
Water 1 cup
Olive Oil 1/4 cup
Mint, picked 1/3 cup
Dill, picked 1/3 cup
Cilantro, picked 1/3 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp


This recipe was created for Club House for Chefs by: David Sider, Executive Chef of The Restaurant at Redstone Winery in Beamsville, Ontario.

For the Keen's Mustard: Whisk the Keen's Dry Mustard with water (125ml) to form a thick mustard paste.

For the Yogurt: Combine mustard, cumin, coriander, curry powder, turmeric and yogurt. Season to taste with salt and pepper. Add the remaining water (125ml) to make a pourable marinade. Set aside for a minimum of one hour to mellow the taste of the mustard.

For the Charred Broccoli: Cut the broccoli into halves or quarters lengthwise. Cook for one minute in salted boiling water. Immediately after, chill the broccoli in ice water. Dry well and reserve for use. Toss the broccoli in the mustard and yogurt marinade and preheat grill to 450°F. Grill the broccoli until fully cooked and charred. Remove from the heat.

For the Dried Fruit: Combine raisins, currants, olive oil, mint, dill, and cilantro. Reserve at room temperature.

For Assembly: Plate broccoli and top with dried fruit and excess yogurt mixture.

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