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