Chargrilled broccoli with harissa

Chargrilled broccoli and cauliflower with harissa

  • serves 4 as a side
  • A little effort

This recipe for chargrilled broccoli and cauliflower with harissa comes from Le Bab in London and makes a great veggie side dish

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Ingredients

  • broccoli ½ head
  • cauliflower ½ head
  • harissa 5 tbsp
  • toasted pine nuts a small handful to serve
  • extra virgin olive oil

Method

  • Step 1

    Separate the broccoli and cauliflower into florets and slice into medallions 1cm thick. Season with salt and grill over a medium heat on the barbecue or under the grill, until nicely charred and cooked through, while retaining a good crunch, about 8-10 minutes. Toss with the harissa, sprinkle over the pine nuts and drizzle a little olive oil on top.

Nutritional Information

  • Kcals 88
  • Fat 3.4g
  • Saturates 0.5g
  • Carbs 6.7g
  • Fibre 4.8g
  • Protein 5.4g
  • Salt 0.3g
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