Rosheen Kaul is a leading Australian chef and co-author of James Beard award-winning debut cookbook Chinese-ish.

Today, she will show how to make her everything bagel chilli oil and show how to serve it with a delicious broccoli and yoghurt salad.

Recipe below:

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Grilled broccolini with ‘everything bagel’ chilli oil

Beautiful things happen to brassicas when you grill them over high heat.

The ample sugars in the vegetables caramelise to delicious effect, concentrating their natural sweetness.

You can replace the labneh with goat’s cheese or feta if you’re short on time – just whisk or blend in a food processor with a little olive oil until smooth.

Ingredients

Makes 1 ½ – 2 cups

1 cup (260 g) Greek-style yoghurt

2 pinches salt

1 clove garlic, finely grated

2 bunches broccolini (approx. 400 g/14 oz)

1 teaspoon olive oil

2 teaspoons ‘Everything bagel’ chilli oil (see below)

Method

Mix the yoghurt with a pinch of the salt. Line a strainer with a cheesecloth and place inside a large bowl.

Add the yoghurt mixture to the cheesecloth and tie it up tightly.

Allow the yoghurt to hang in the strainer for 10–12 hours, or overnight, then transfer into a bowl and stir the garlic through.

Toss the broccolini in the olive oil and grill on a barbecue or under a grill (broiler) for 2–3 minutes, turning halfway through to char both sides.

Spread the labneh on a plate, arrange the broccolini on top and dress with the chilli oil and the remaining pinch of salt. Serve immediately.

‘Everything bagel’ chilli oil

1 tablespoon everything bagel seasoning

¼ cup (approx. 30 g) minced garlic

1 tablespoon Korean chilli flakes (gochugaru)

1 spring onion (scallion), white part only, sliced into rounds

½ teaspoon chicken bouillon powder

¾ cup (185 ml) neutral oil

½ teaspoon light soy sauce

Method

Combine the bagel seasoning, garlic, chilli flakes, spring onion and bouillon powder into a heatproof bowl.

Heat the oil in a pan until smoking, approx. 170°C (325°C), then carefully pour it over the ingredients in the bowl.

Allow to cool completely before adding the soy sauce. This oil will last 2–3 days before it loses its flavour, so it’s best used immediately, but can be stored in a glass jar in the fridge.