A delicious, healthy and truly amazing recipe to try on any day of the week. Enjoy these braaied broccoli steaks with quinoa or couscous.

 PREP TIME 15 minutes | COOK TIME 20 minutes | SERVES 4 


  • 1⁄3 cup quinoa or couscous
  • 700 g broccoli, cut 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.

SPREAD quinoa or couscous across an oven tray. Bake, stirring halfway, for 10 minutes or until toasted and golden. Cool to room temperature.

ADD quinoa or couscous to a bowl with 1 tbsp of the oil. Toss to coat well.

COMBINE broccoli, zucchini and the remaining oil in a bowl until vegetables are coated. Cook broccoli on a heated oiled grill plate over medium-high heat for 3 minutes on each side or until just cooked.

REMOVE from heat, cover to keep warm. Cook zucchini on a heated oiled grill plate for 1 minute on each side.


ADD ingredients to a bowl, season and whisk to combine.


ARRANGE vegetables on a platter, top with feta, quinoa or couscous, almonds and cranberries. Finish with a generous drizzle of dressing.

Written for Food&Home

Feature image: Aremedia