BROCCOLI STEAKS + BEETROOT HUMMUS 🥦

BROCCOLI STEAKS + BEETROOT HUMMUS 🥦 revisiting a recipe that encapsulates how I love to cook best. taking two humble vegetables, like broccoli and beetroot, then transforming one into ’steaks’, the other into hummus. two elements that then come together to create a vibrant, nutritious, and flavour-packed plate 🌞 my full written recipe for broccoli steaks + beetroot hummus can be found below - so enjoy! and as always, let me know if you give it a go 👇 INGREDIENTS (serves 2) 1 large broccoli 2/3 beetroots 500g jarred chickpeas (+ 1-2 tbsp of their 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 (optional) Salt Pepper Extra Virgin Olive Oil (I used odysea) TO SERVE: salad + (flat)breads METHOD 1. Begin with your beetroot. Either boil/roast until knife tender (around 30mins), then peel. 2. Add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin + splash of chickpea water. Begin blending to combine. 3. Add the ice cubes one by one whilst the machine runs. Season with salt + blend until creamy/smooth (10min). 4. For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like. 5. Warm a good glug of olive oil in a frying pan. Sear the steaks on either side, seasoning well, until golden, brown + tender (5 min). Finish in oven if required. 6. For the vinaigrette, whisk together 3 tbsp evo, 2 tbsp balsamic vinegar, chopped chilli, parsley + agave. Season to taste, adjusting acidity / spice as necessary. 7. To serve, spread the hummus in the centre of a plate. Place broccoli steaks on top, then drizzle with the vinaigrette. Serve with flatbread + salad if you like

Great

% Daily Values based on a 2,000 calorie diet