Roast broccoli wedges with kecap manis and peanuts
Use broccoli as a centrepiece and scatter with spring onions, salted peanuts and crispy onions for an umami-rich, vegan entertaining dish
- 1 tbsp vegetable oil
- a large head broccoliquartered lengthways
- a thumb-sized piece gingerfinely grated
- 2 cloves garlicgrated
- a pinch dried chilli flakes
- 4 tbsp kecap manissee notes below
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 spring onionsthinly sliced on an angle
- a handful salted peanutsroughly chopped
- a handful ready-made crispy onionssee notes below
- a handful corianderchopped
- to serve cooked jasmine rice
Nutrition: per serving
- kcal257low
- fat12.8g
- saturates1.9g
- carbs22.5g
- sugars14.9g
- fibre6.9g
- protein9.4g
- salt0.9g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Heat the vegetable oil in a large non-stick pan and, in batches, fry the broccoli on both cut sides until really caramelised. Put it cut-side up into a deep roasting tin that will fit all of the wedges snugly.
step 2
Add the ginger, garlic and chilli flakes to the pan, and cook for 1 minute, before tipping in the recap manis, rice vinegar, sesame oil and 50ml of water. Bring to a simmer, then pour all over the broccoli. Cover tightly with foil and roast for 15-20 minutes or until cooked through.
step 3
Mix together the spring onions, salted peanuts and the crispy onions. Scatter over the broccoli, followed by the coriander. Serve with jasmine rice.
