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Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe
Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe
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Prep Time:
135 minutes
Cook Time:
25 minutes
Total Time:
160 minutes
Try these nutritious broccoli steaks for a low-calorie, low-fat, gluten-free vegetarian dinner.
Ingredients:
  • 80g (1/2 cup) cashew nuts, soaked in cold water for 2 hours
  • 1 small garlic clove, crushed
  • 600g piece broccoli
  • 400g can chickpeas, rinsed, drained
  • 250g tomato medley mix
  • 1 bunch asparagus
  • 2.50 gm ground cumin
  • 2.50 gm sweet paprika
Instructions:
  • Preheat your oven to 190C/170C fan forced, then line a large baking tray or dish with baking paper.
  • Start by draining the cashews. Then, blend the cashews, lemon juice, oil, and garlic in a small food processor until the mixture is thick and creamy. If needed, add 1-2 tablespoons of water to achieve the desired consistency. Finally, season with sea salt for extra flavor.
  • Slice broccoli into thick steaks, about 4 x 2cm in size. Preheat a chargrill pan or barbecue over high heat. Lightly coat the broccoli with oil and grill for 2 minutes on each side until lightly charred. Place on a tray to set.
  • Place chickpeas, tomato, and asparagus on the tray. Season with cumin and paprika. Bake for 15 minutes or until vegetables are tender. Drizzle cashew dressing over serving plates and top with roasted vegetables and chickpeas before serving.

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