Tzatziki, Broccoli and Chickpea Plate

25 mins
Serves 2
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Directions

  1. 1Separate the broccoli into even-sized pieces. Season with salt, pepper, paprika, oregano and garlic. Mix before drizzling with olive oil and coating well. Roast at 180 degrees celsius for 10-15 mins or until cooked and charred.
  2. 2Separate the broccoli into even-sized pieces. Season with salt, pepper, paprika, oregano and garlic. Mix before drizzling with olive oil and coating well. Roast at 180 degrees celsius for 10-15 mins or until cooked and charred.
  3. 3Separate the broccoli into even-sized pieces. Season with salt, pepper, paprika, oregano and garlic. Mix before drizzling with olive oil and coating well. Roast at 180 degrees celsius for 10-15 mins or until cooked and charred.
  4. 4For the tzatziki, grate the cucumber and squeeze out as much moisture as possible. In a mixing bowl, combine with the yoghurt, minced garlic, chopped mint and a squeeze of lemon. Season to taste with salt and set aside.
  5. 5For the tzatziki, grate the cucumber and squeeze out as much moisture as possible. In a mixing bowl, combine with the yoghurt, minced garlic, chopped mint and a squeeze of lemon. Season to taste with salt and set aside.
  6. 6For the tzatziki, grate the cucumber and squeeze out as much moisture as possible. In a mixing bowl, combine with the yoghurt, minced garlic, chopped mint and a squeeze of lemon. Season to taste with salt and set aside.
  7. 7For the chickpeas, mix with finely diced onion, chilli, minced garlic, lemon juice and zest, chopped parsley and extra virgin olive oil. Season to taste with salt and pepper, set aside.
  8. 8For the chickpeas, mix with finely diced onion, chilli, minced garlic, lemon juice and zest, chopped parsley and extra virgin olive oil. Season to taste with salt and pepper, set aside.
  9. 9For the chickpeas, mix with finely diced onion, chilli, minced garlic, lemon juice and zest, chopped parsley and extra virgin olive oil. Season to taste with salt and pepper, set aside.
  10. 10Spread the tzatziki on a plate. Add the broccoli on top, followed by the chickpeas. Finish with a drizzle of extra virgin olive oil.
  11. 11Spread the tzatziki on a plate. Add the broccoli on top, followed by the chickpeas. Finish with a drizzle of extra virgin olive oil.
  12. 12Spread the tzatziki on a plate. Add the broccoli on top, followed by the chickpeas. Finish with a drizzle of extra virgin olive oil.

Ingredients

  • 200 g purple sprouting broccoli
  • 200 g purple sprouting broccoli
  • 200 g purple sprouting broccoli
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 250 g greek style yoghurt
  • 250 g greek style yoghurt
  • 250 g greek style yoghurt
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 15 g fresh mint
  • 15 g fresh mint
  • 15 g fresh mint
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 400 g chickpeas
  • 400 g chickpeas
  • 400 g chickpeas
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red chilli
  • 0.5 red chilli
  • 0.5 red chilli
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 15 g fresh parsley
  • 15 g fresh parsley
  • 15 g fresh parsley
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

roasting trayairfryerbox gratermixing bowl