Charred broccoli and cauliflower salad

Babiche Martens

This recipe is adapted from a quesadilla filling I saw on New York food blog Smitten Kitchen. I find it works even better as a salad. It’s gluten free and vegan and full of flavour.

Serve with jalapeno black beans and super seedy slaw for a vegetarian-friendly Mexican feast with a side dish of smoked paprika and minty yoghurt. Simply mix together 1 cup natural yoghurt (or coconut yoghurt for vegans), a pinch of sea salt, 2 tsp finely chopped mint, ½ tsp smoked paprika and the juice of one lime.

Ingredients

1 head	Broccoli, chopped into florets, stalk chopped into bite sized pieces (Main)
½ head	Cauliflower, chopped into florets, stalk chopped into bite sized pieces
1 Tbsp	Olive oil
1 pinch	Sea salt, a generous one
1 bunch	Spring onion, sliced with ends removed
½ cup	Red peppers, marinated, thinly sliced
2	Limes, juiced
3 Tbsp	Almonds, chopped, optional. Can be replaced with another nut of your choice

Directions

1. Lay broccoli and cauliflower on a baking tray, drizzle with oil and season with salt and pepper.
2. Place high on grill in a very hot oven (about 220C) for about 15-20 minutes, until the edges char.
3. Remove from the oven and place in a bowl. Add spring onions, peppers, lime juice and nuts. Toss gently and serve. It works well in a taco instead of meat.