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Ingredients

  • ½ head broccoli
  • ½ head cauliflower
  • 5 tbsp harissa
  • a small handful to serve toasted pine nuts
  • 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.

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