Seasonal vegetables takes the starring role in this midweek meal by food writer Rukmini Iyer. This simple plant-based dish is full of flavour, and a delicious way to get your veg throughout the week.
Broccoli has plenty of wellbeing goodness – including being rich in vitamin C. Vitamin C is formidable in its support of our immune system, but it also has some skin-boosting benefits too. It’s a powerful antioxidant, which helps to protect against DNA damage that can lead to age spots, melasma and skin-discolouration. Our body can’t produce vitamin C so it’s essential we get plenty in our everyday diet.
Griddled broccoli with sugar snaps and tahini
Serves: 4
Ingredients
- 120g quinoa
- 360ml stock
- 155g sugar snaps
- 1 tbsp oil
- 250g Tenderstem broccoli
- 30g flaked almonds
- Salt and pepper
- For the dressing
- 50g tahini
- 15ml olive oil
- 1 1⁄2 lemons, juice only
- 25ml water
- 1⁄2 tsp sea salt
Method
- Bring the quinoa and stock up to the boil in a medium saucepan, before reducing to a simmer and covering for 20 minutes until the quinoa is tender.
- Meanwhile, heat a griddle pan on a high heat until smoking. Mix the sugar snaps with half the oil, then griddle on each side for 2-3 minutes until lightly charred in stripes. Transfer to a bowl.
- Bring a large pan of water to the boil, and blanch the Tenderstem broccoli for two minutes. Drain well, then mix with the remaining olive oil. Griddle in batches for 2-3 minutes per side until lightly charred at the edges. Set to one side.
- Tip the flaked almonds onto the griddle pan, then turn the heat off. Shake the pan occasionally to lightly toast the almonds on both sides.
- When the quinoa is ready and has absorbed the liquid, fluff up with a fork and transfer to a serving dish. Add the broccoli and sugar snaps on top, then season to taste with salt and pepper.
- Mix the tahini, olive oil, lemon juice, water and salt together for the dressing. Drizzle over the salad and scatter the toasted almonds over the top before serving hot.
