If you are vegetarian and feeling left out at a braai, today is your lucky day. We have a sumptuous dish that will have everyone around you wishing they’d thought of it.
Presenting the braided broccoli steaks, served with quinoa.
PREP TIME 15 minutes | COOK TIME 20 minutes | SERVES 4
INGREDIENTS
- 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
LEMON DRESSING
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 1 clove garlic, minced
METHOD
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 oil. Toss to coat well.
Combine broccoli, zucchini and the remaining oil until vegetables are coated. Cook broccoli on a heated oiled grill plate over medium-high heat for 3 minutes each side or until just cooked.
Remove from heat, and cover to keep warm. Cook zucchini on a heated oiled grill plate for 1 minute on each side.
LEMON DRESSING
Add ingredients to a bowl, season and whisk to combine.
SERVE
Arrange vegetables on a platter and top with feta, quinoa or couscous, almonds and cranberries. Finish with a generous drizzle of dressing.
TIP: The cranberries add a pop of sweetness to this delicious veggie dish.
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