This dish can be used as a side as is intended here, or used as the base for a warm grilled vegetable salad. This selection of veggies are typically boiled or steamed with little more thought then a sprinkle of salt and pepper before serving. They all lend themselves well to grilling, giving new flavours and texture.

Ingredients:

1/2 head broccoli

1/2 head cauliflower

1 medium zucchini

Large handful of brussel sprouts

1/4 cup whole almonds

Lemon wedges to serve

Method:

  1. Cut broccoli and cauliflower into large flat style pieces to create surface area for grilling. Cut zucchini into batons and brussel sprouts in half.
  2. Heat a large pan over medium heat with a tablespoon of oil. Cook vegetables in single layer batches until toasted and cooked through, although still slightly crunchy.
  3. Toast almonds in a dry pan once vegetables have been cooked.
  4. Season veggies with salt and pepper, scatter with almonds and serve with a good squeeze of lemon.

Serves 4 as a side

TIPS:

  • Add 2 tablespoons of water to the pan when cooking broccoli and cauliflower to speed up the cooking process. Allow all water to cook off and vegetables to brown.

SUBSTITUTES:

  • Sweet corn, thin carrot batons, parsnips and green beans can all be cooked in the same way
  • Add crumbled goats cheese or feta for a warm salad
  • Topped with grilled meat this vegetable dish turns into a complete meal

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