Olive Magazine
Broccoli and Cauliflower Salad Reciope with Harissa

Chargrilled broccoli and cauliflower with harissa

Published: March 22, 2016 at 10:40 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

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

  • Vegan
Nutrition:
NutrientUnit
kcal88
fat3.4g
saturates0.5g
carbs6.7g
fibre4.8g
protein5.4g
salt0.3g
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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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