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.

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ALSO READ: A Karoo lamb trinchado recipe

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