Pac Choi on the BBQ
4 pac choi, cut length-wise in half (you can also try swiss chard)
30 ml (2 Tbsp) olive oil
60 ml (1/4 cup) fresh or frozen raspberries (or any berry you like or pomegranate)
15 ml (1 Tbsp) maple syrup (or honey)
Salt and pepper
Drizzle a bit of oil on the pac choi. Grill on each side until tender, about 6 min. Place on your plate, sprinkle on the berries and drizzle the maple syrup. Add salt and pepper to taste.
Pairs Well With
Featuring: Pac Choi (or swiss chard)
Here is a side dish (or garnish) inspired by a recipe that the Quebec chef Ricardo shared on his Fermier Urbain show a few years ago. We tried it and loved it. It is so simple and quite a different way to eat it! We love to serve it along other BBQ vegetables (potatoes, eggplant, etc.) and grilled tofu.