4ea Broccoli heads

½ cup Golden raisins

½ cup Sunflower seeds, roasted

¾ cup White cheddar cheese, aged, grated

1 cup Greek yogurt

2ea Lemon

2ea Garlic clove, peeled, germ removed

¼ cup Sugar, white

½ cup White wine vinegar

¾ cup Water

3tbsp Olive oil

TT Sea salt & pepper

Method & Notes:

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C. While heating the charcoal, trim broccoli florets off the head in bite sized pieces and reserve the steam of the broccoli. Peel the broccoli stems and slice very thin, about 1mm, on a mandoline or with a sharp knife and reserve. Once the coals are hot, combine the sugar, vinegar and water in a saucepot and place over hot coals and bring to a boil. Pour the hot pickling liquid over the golden raisins and set aside to cool. Next, toss the broccoli florets in the olive oil and grill over direct heat until very nicely charred, but still retaining their bite. Set charred broccoli on a sheet pan a spread in to an even layer to cool. While the charred broccoli and pickled raisins cool, spread the hot coals around to cool them off, and place a chunk of pecan wood directly on the coals to smoke. Using two metal bowls, fill one with ice and the other with the yogurt, and place the yogurt bowl over the ice to keep cold. Put the yogurt and ice in the now cool (about 200F) Big Green Egg, close the lid, and cold smoke for about 30 minutes, making sure to check the ice and refresh it with more if it melts. Once the yogurt has smoked for 30 minutes, remove from smoker. Using a microplane, grate the garlic cloves in to the yogurt, then juice the lemons and pour juice in yogurt. Finally, season the yogurt dressing with sea salt and black pepper to taste. To assemble the salad, toss the cooled charred broccoli, pickled raisins, sliced broccoli stems and sunflower seeds with the yogurt dressings until evenly dressed, and place in a large serving bowl. Top the salad off with the white cheddar cheese and serve family style.