Roasted Broccoli Steaks and Salsa Verde
with Harissa Couscous, Roasted Tomatoes and Cheese
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Soya
- May contain traces of allergens
Ingredients
1 unit(s)
Broccoli
1 sachet(s)
Chermoula Spice Mix
125 grams
Baby Plum Tomatoes
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
10 grams
Vegetable Stock Paste
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Mint
½ unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Harissa Paste
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
240 milliliter(s)
Boiled Water for the Couscous
2 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
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 florets into small pieces.
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.
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.
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.
Meanwhile, if you don't have a food processor, finely chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic.
Add the parsley, mint and garlic into a medium bowl with the olive oil for the salsa (see pantry for amount) and red wine vinegar. Season with salt and pepper, then mix together well.
If you have a food processor, whizz all the same ingredients together to make your salsa.
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).
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!
