Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.