Tandoori Broccoli Steak (v)
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Tandoori Broccoli Steak (v)

Tandoori Broccoli Steak (v)

with Fruity Spiced Rice and Tomato Salsa

If you’ve never had a broccoli ‘steak’ it’s exactly what it sounds like: broccoli sliced lengthwise into steak-like portions, seasoned, and either grilled or roasted (we’ve roasted ours here) until tender on the inside and crispy on the outside. Chef Jesse’s special marinade is a delicious combination of yoghurt, tandoori masala spice mix, lime juice, and olive oil ,and works perfectly with the other flavours and textures in this dish. Served with turmeric spiced rice and a zingy tomato salsa, this is vegetarian food at its best.

Tags:
Calorie Smart
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

2

Medium Tomato

1

Tandoori Masala Spice

1

Onion

1

Broccoli

1

Garlic Clove

½

Red Chilli

2

Ground Turmeric

1

Lime

150

Low Fat Natural Yoghurt

(Contains Milk)

40

Raisins

1

Coriander

Not included in your delivery

¾

Olive Oil

300

Water for the Rice

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Nutritional information

Energy (kcal)516 kcal
Energy (kJ)2159 kJ
Fat6 g
of which saturates2 g
Carbohydrate96 g
of which sugars30 g
Protein20 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Dish
Bowl
Plate

Instructions

Prep
1

Preheat your oven to 200°C. Trim and discard the end from the base of the broccoli stalk. Cut the broccoli in half down the middle. Cut the halves in half again. You will be left with two thick 'steaks' from the middle section and two thinner pieces from the edges. Cut these smaller pieces into florets (little trees). Zest and quarter the lime. Peel and grate the garlic (or use a garlic press).

Coat the Broccoli
2

In a small bowl, mix together the yogurt, tandoori masala spice mix, one-quarter of the lime juice, the olive oil (see ingredients for amount) and a good pinch of salt and pepper. Transfer the marinade onto a plate. Lay each broccoli steak flat on top of the yogurt and flip over. Make sure each steak is well coated in the yogurt marinade. Lay on a lightly oiled baking tray. Toss the florets in whatever is left of the marinade and set aside.

Roast the Broccoli
3

Pop the broccoli steaks on the top shelf of your oven. Roast until tender and golden, 20-25 mins. TIP: The broccoli is cooked when you can easily slip a knife through the thickest part of the stalk! After 10 mins, add the florets to the tray. In the meantime, fill and boil your kettle. Halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion.

Cook the Rice
4

Fry the onion until soft, 3-5 mins, then add the turmeric, raisins, rice and a pinch of salt. Stirring continuously, cook for 1 minute then pour in the boiling water (see ingredients for amount). Bring back to the boil, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Salsa Time
5

While the rice is cooking, roughly chop the coriander (stalks and all). Chop the tomato into 1cm pieces. Halve, deseed and finely chop the chilli. In a small bowl, combine the tomato, coriander, chilli, half the remaining lime juice, a pinch of lime zest, a pinch of sugar and salt as well as a good grind of pepper. Stir to combine.

Serve
6

Once everything is cooked, fluff up the rice with a fork and gently mix in the small broccoli florets. Divide between plates. Place a broccoli steak on top of the rice with the tomato salsa spooned over. Now, dig in!