3 fast & fantastic broccoli dishes

Carb-conscious, easy to make and filled with flavour, this stir-fry is an all-round winner. Once you’ve mastered the recipe, experiment and make it your own. We recommend adding nuts, chilli, cream, cumin or watercress.

Ingredients:

• 2 garlic cloves, sliced
• 2 red chillies, chopped
• 1 x 5cm piece   ginger, peeled and grated
• 2 T canola oil
• 400 g Tenderstem® broccoli
• 400 g pork fillet, sliced
• 2 T olive oil
• ¾ cup soya sauce
• 60 g dark brown sugar or honey
• Black pepper, to taste
• Roasted peanuts, for serving
• Sticky rice, for serving

Method:

1. Stir-fry sliced garlic cloves, chopped red chillies and peeled and grated ginger in canola oil in a hot pan for 1–2 minutes. Set aside.
2. Stir-fry the broccoli in the same pan for 3–5 minutes, then set aside. Slice the pork fillet and toss in olive oil. Pan-fry the pork for 5 minutes, or until cooked through.
3. Place soya sauce, dark brown sugar or honey and black pepper to taste into another pan. Swirl until the sugar dissolves and the sauce becomes sticky. Add the pork and broccoli and toss to coat.
4. Serve hot sprinkled with the crispy chilli, garlic and ginger, roasted peanuts and sticky rice.

(Serves 4)

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Veggie steaks are having a moment, and when you try this one, which features a delicious lemony, tahini yoghurt sauce, you’ll understand why. It’s great as a light lunch or a main for a plant-based meal.

Ingredients:

• 1 x 800 g head broccoli
• 3-4 T olive oil
• 4-5 cloves garlic, unpeeled
• Sea salt and freshly ground black pepper, to taste
• 3-4 T sesame seeds, toasted, for sprinkling
• 2-3 T za’atar (optional), for sprinkling
• For the sauce:
• 1 lemon, juiced and strained
• 1 clove garlic, grated
• 6 T tahini
• ½ cup thick Greek yoghurt
• Sea salt, to taste
• ¼ cup hot water (or more)

Method:

1. Preheat the oven to 220°C.
2. Cut the broccoli into quarters, then place on a large baking sheet lined with baking paper. Leave space between the pieces to prevent it from steaming.
3. Moisten the broccoli with olive oil, tuck in the garlic cloves and season with salt. Roast for 30 minutes, or until tender-crisp and charred. Season with pepper. Turn onto a large platter, leaving room for a bowl of sauce. Sprinkle with the sesame seeds and za’atar, if using.
4. To make the sauce, place the lemon juice into a bowl and add the garlic. Stir in the tahini, then the yoghurt. Add salt to taste. Leave it thick for dipping, but thin down with hot water for coating.

(Serves 4)

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Perfect for warm weather, this recipe is an innovative take on a classic gnudi and will give you an all-new appreciation for raw broccoli.

Ingredients:

For the gnudi:

• 250 g broccoli, chopped
• 300 g cashew nuts
• 1 clove garlic, chopped
• ½ t lemon zest
• 2 spring onions, chopped
• 50 g Parmesan, grated, plus extra for rolling
• 4 T extra virgin olive oil
• ¼ t ground nutmeg
• Salt, to taste
• White pepper, to taste

For the olive salsa mix:

• 8 green olives, pitted and chopped
• 8 black olives, pitted and chopped
• ½ red onion, chopped
• 3 T Italian parsley, chopped
• 1 red chilli, chopped
• 4 anchovies, chopped
• ¼ cup   red wine vinegar
• 3 T extra virgin olive oil
• 3 T lemon juice

Method:

1. Blend the broccoli roughly. Do the same with the cashews.
2. Mix the broccoli and cashews, then process with the remaining ingredients. Roll into balls and chill for 30 minutes.
3. Roll the balls lightly in Parmesan and spoon over the salsa to serve.

(Serves 6)

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