I struggle to cook broccoli any other way than roasting. It intensifies the flavour so much and I just love it. Ricotta is a great ingredient too; it’s lighter than cottage cheese but still nice and mellow. The lemon and chilli give it a kick that makes it the perfect accompaniment here.
|1 head||Broccoli, cut into florets (Main)|
|2 Tbsp||Rice bran oil|
|1 Tbsp||Pumpkin seeds|
|1 cup||Couscous, use the Trade Aid Palestinian variety, or use the larger Israeli couscous|
|¼ cup||Almonds, roughly chopped|
|½ cup||Ricotta cheese|
|½||Lemons, freshly zested and juiced|
|½ tsp||Chilli flakes|
|2 Tbsp||Fresh mint, roughly chopped|
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- Preheat oven to 200C. Place the broccoli in a roasting dish, and drizzle with rice bran oil. Season with salt and pepper, sprinkle over the pumpkin seeds, and cook for about 15-20 minutes, until slightly crispy around the edges.
- Cook the couscous according to packet instructions. In a small bowl, mix ricotta with the chilli flakes, lemon zest and juice, and a small pinch of salt. Taste and adjust if necessary.
- When broccoli is cooked, add to the couscous with the almonds, and mix together gently. Place in a serving dish, garnish with fresh mint and a squeeze of lemon. Place dollops of the ricotta over before serving.