Directions
- 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.
- 2For 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.
- 3For 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.
- 4Spread 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
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 2 tbsp olive oil
- 250 g greek style yoghurt
- 0.5 cucumber
- 1 garlic clove
- 15 g fresh mint
- 0.5 lemon
- 400 g chickpeas
- 0.5 red onion
- 0.5 red chilli
- 1 garlic clove
- 0.5 lemon
- 15 g fresh parsley
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
Equipment
roasting trayairfryerbox gratermixing bowl
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