Serves 2
Directions
- 1Slice the broccoli into steaks.
- 2Sear the broccoli steaks in a pan until golden and caramelized on each side.
- 3Begin by boiling or roasting the beetroot until it is knife tender, then peel it.
- 4Blend roasted beetroot with chickpeas, tahini, roasted garlic, chilli, lemon, cumin and a splash of chickpea water.
- 5Add an ice cube or two to the hummus mixture for a light and fluffy finish.
- 6Whisk together olive oil, balsamic vinegar, chopped chilli, parsley and agave to create a quick vinaigrette.
- 7Spread the beetroot hummus in the center of a plate, place the seared broccoli steaks on top, and drizzle with the chili garlic vinaigrette.
Ingredients
- 1 large broccoli
- 2 /3 beetroots
- 500 g jarred chickpeas
- 1 tbsp chickpea liquid
- 4 tbsp tahini
- 1 tsp cumin
- 1 lemon
- 2 garlic cloves
- 2 ice cubes
- 1 tbsp balsamic vinegar
- 1 tsp red chilli
- 2 tbsp fresh parsley
- 1 tsp agave
- salt
- pepper
- extra virgin olive oil
Equipment
frying panknifechopping boardfood processorbowlwhiskspoonfork
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