Once you taste chargrilled broccoli I bet you’ll never go back to boring old steamed broccoli. It’s that good. Before you mention it, yes, it is a bit of a stretch to call these “steaks”, but I like the cheeky name. Serve with flatbread as a light meal or as a side to meat or fish.
Serves: 4 as a side dish or light meal
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Spicy hummus
- 400g tin chickpeas, drained & liquid reserved
- ½ clove garlic, peeled & roughly chopped
- 1 tsp salt
- 1 red chilli, roughly chopped
- ½ tsp sumac
- ½ tsp ground cumin
- Juice 1 lemon
- 1 tbsp tahini
- 1 tbsp tahini
- ½ cup extra-virgin olive oil
- 2 medium heads broccoli
- 2 tbsp olive oil
- Salt & pepper
Method
- To make hummus, place chickpeas, garlic, salt, chilli, sumac and cumin in food processor and blitz for 30 secs until finely chopped.
- Add lemon juice and tahini, then start motor. Slowly drizzle ½ cup of olive oil through chute and process for 30 secs until smooth and creamy. Transfer to a bowl and sit at room temperature until ready to serve.
- Lay broccoli on its side, stem facing towards you. Carefully slice lengthways in 1cm intervals to create fully formed “tree” shapes. End bits will crumble, so keep them for another recipe such as a stirfry.
- Brush “steaks” all over with olive oil and season with salt and pepper. Heat griddle pan over high heat and cook broccoli in small batches for 3 mins on each side, until charred and tender.
- Place on plate and cover with foil to steam and cook a little more for 5 mins.
- Serve with spicy hummus and flatbread as light meal or as a side to meat or fish.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
