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Roasted Broccoli Steaks and Salsa Verde
Roasted Broccoli Steaks and Salsa Verde

Roasted Broccoli Steaks and Salsa Verde

with Harissa Couscous, Roasted Tomatoes and Cheese

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Our Roasted Broccoli Steaks and Salsa Verde is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
New
•Veggie
Allergens:
Gluten
•Celery
•Schwefeldioxide und Sulfite
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1

Broccoli

1

Chermoula Spice Mix

125

Baby Plum Tomatoes

110

Couscous

(Contains: Gluten May contain traces of: Soja)

10

Vegetable Stock Paste

(Contains: Celery)

1

Flat Leaf Parsley

1

Mint

½

Garlic Clove**

12

Red Wine Vinegar

(Contains: Schwefeldioxide und Sulfite)

50

Harissa Paste

100

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

220

Boiled Water for the Couscous

2

Olive Oil for the Salsa

Nutritional information

Energy (kcal)565 kcal
Energy (kJ)2363 kJ
Fat28.4 g
of which saturates9.2 g
Carbohydrate51.2 g
of which sugars9 g
Protein21.9 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Kettle
•Aluminum Foil
•Bowl
•Cling Film
•Food Processor
•Medium Bowl

Instructions

Prep your Broccoli Steaks
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Trim the stem end of the broccoli and pull off any leaves. Cut 1-2cm thick ‘steaks’ (1 per person) by slicing from the stem base to the top. Cut the remaining broccoli into florets.

Place the broccoli steaks and florets on a baking tray. Sprinkle over the chermoula spice mix, drizzle with oil and season with salt and pepper. Toss to coat.

Roast on the middle shelf of your oven until golden and tender, 18-20 mins. Turn halfway through. TIP: The broccoli is cooked when you can easily slip a knife through the thickest part of the stem.

Roast the Tomatoes
2

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a baking tray and roast on the bottom shelf of your oven until softened, 15-18 mins.

Make the Couscous
3

While everything roasts, put the couscous in a bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

Salsa Verde Time
4

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks), then peel the garlic.

If you don't have a food processor, finely chop the parsley and mint, then grate the garlic. Add them to a medium bowl with the olive oil for the salsa
(see pantry for amount) and red wine vinegar. Season with salt and pepper and mix well.

If you have a food processor, whizz all the same mingredients together to make your salsa verde.

Spice Up the Couscous
5

When the couscous is ready, fluff it up with a fork and stir through the harissa paste (use less if you'd prefer things milder).

Finish and Serve
6

Share your harissa couscous between your bowls, then top with the broccoli steaks, florets and roasted tomatoes.

Finish by spooning over the salsa verde and crumbling the Greek style salad cheese over the top. 

Enjoy!

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