Dairy free Archives

Nightshade recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Braai recipes

Chocolate-and-pomegranate granita

Bread recipes

Broccoli with coconut-coriander sauce

15 minutes

Brinjal recipes

Braaied broccoli

10 minutes

Braaied broccoli

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 heads broccoli, sliced into thick “steaks”
230 g Woolworths Tenderstem broccoli
10 g amaranth leaves
2 cups kale
3 T canola oil
2 t salt
2 green pepper
olive oil, plus extra for drizzling
1 cup lime juice
8 baby marrows, halved

Method

1. Rinse the broccoli, amaranth and kale, then pat dry with kitchen paper. Drizzle with canola oil and season with salt, then set aside.

2. Char the green peppers on the fire, then place in a bowl, cover with clingwrap and allow to stand for 20 minutes. Once cool, peel and seed the peppers and place the flesh in a mortar. Add the olive oil and lime juice, season with salt, then crush. Place in a bowl and adjust the seasoning, then set aside.

3. Just before serving, grill the broccoli, amaranth, kale and baby marrows on the fire until nicely charred. Move to the cooler side of the grid and allow to rest for 10 minutes.

4. To serve, arrange the grilled vegetables in a bowl, dress with olive oil and add the green pepper dressing.

Find more broccoli recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana and Leila-Ann Mokotedi

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Ingredients

Method