If you’re vegetarian and feeling disregarded at a braai, in the present day is your fortunate day. We’ve a luxurious dish that may have everybody round you wishing they’d considered it.
Presenting the braided broccoli steaks, served with quinoa.
PREP TIME quarter-hour | COOK TIME 20 minutes | SERVES 4
- 1⁄3 cup quinoa or couscous
- 700 g broccoli, lower into 1 cm thick slices
- 2 small zucchini (180 g), thinly sliced
- 2 tbsp olive oil
- 80 g feta, crumbled
- 2 tbsp flaked almonds
- 2 tbsp dried cranberries
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 1 clove garlic, minced
Preheat oven to 180°C.
Unfold quinoa or couscous throughout an oven tray. Bake, stirring midway, for 10 minutes or till toasted and golden. Cool to room temperature.
Add quinoa or couscous to a bowl with 1 tbsp of oil. Toss to coat effectively.
Mix broccoli, zucchini and the remaining oil till greens are coated. Cook dinner broccoli on a heated oiled grill plate over medium-high warmth for 3 minutes both sides or till simply cooked.
Take away from warmth, and canopy to maintain heat. Cook dinner zucchini on a heated oiled grill plate for 1 minute on both sides.
Add components to a bowl, season and whisk to mix.
Organize greens on a platter and high with feta, quinoa or couscous, almonds and cranberries. End with a beneficiant drizzle of dressing.
TIP: The cranberries add a pop of sweetness to this scrumptious veggie dish.
Comply with us on social media for extra journey information, inspiration, and guides. You can even tag us to be featured.
ALSO READ: A Karoo lamb trinchado recipe