Roasted broccoli with all the caesar salad-y bits. We've used the broccoli stalk to make a quick pickle to reduce waste and bring an extra layer of flavour.
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Serves
2
Cashew
Broccoli
Drained Cooked Chickpeas
Oat Milk
Dijon Mustard
Nutritional Yeast
Capers
Ground Cumin
Ground Coriander
Baby Gem Lettuce
Lemon
Red Chilli
Crisps
Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!
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Serves
2
Cashew
Broccoli
Drained Cooked Chickpeas
Oat Milk
Dijon Mustard
Nutritional Yeast
Capers
Ground Cumin
Ground Coriander
Baby Gem Lettuce
Lemon
Red Chilli
Crisps
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- Plan your meals with ease
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Cover the cashews with boiling water and set aside to soften.
Step 3.
Place the broccoli on its head, florets facing the chopping board and stalk facing upwards. Slice off the florets, and move them to the side, so you end up with just the stalk.
Step 4.
Slice the tough skin off of the stalk and cut it into a rectangle as best you can. Cut it into thin strips, then lay a few of these strips on top of each other to cut them into thin batons.
Step 5.
Place the batons in a bowl with ½ tsp table salt and massage the salt into the broccoli stem until they start to soften. Set aside while you get on with the rest.
Step 6.
Chop the broccoli florets into equal-sized pieces and lay on a baking tray.
Step 7.
Drain the chickpeas and place them on the tray with the broccoli and season with the cumin, coriander and paprika, olive oil and salt and pepper. Roast for 10 mins, toss and roast for another 10, until the chickpeas are golden brown and the broccoli is cooked through and starting to char on the outside.
Step 8.
Meanwhile, make the dressing. Add the softened cashews, oat milk, Dijon mustard, nutritional yeast, ½ tbsp olive oil, 1 tbsp lemon juice, 1½ tsp capers plus 1 tsp of caper brine and blend until smooth. Season with salt and pepper and taste.
Step 9.
Roughly chop the lettuce and spread over a large platter, drizzle with a little olive oil and season lightly with salt. Scatter over the broccoli and chickpeas and pickled stem, then drizzle over the sauce.
Step 10.
Scatter broken crisps over the top, if using. This salad doesn't keep well, so assemble it right before serving.
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Notes (1)
J
Jessica R.
7 months ago
(edited)
Cannot wait to tuck into this again!! All of Christina’s recipes have so much flavour and texture and this one is no exception!!
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