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
