Broccoli Steak + Beetroot Hummus
Serves 210 mins prep45 mins cook
A vibrant and nutritious recipe that transforms humble vegetables into delicious plates. The broccoli is sliced into 'steaks' while the beetroot is blended into a creamy hummus, creating a flavor-packed dish that's perfect for serving with salad and breads.
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What you need
Instructions
1: Begin with your beetroot. Either boil/roast until knife tender (around 30 mins), then peel. 2: In your Magimix, add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin + splash of chickpea water. Begin blending to combine. 3: Add the ice cubes one by one whilst the machine runs. Season with salt + blend until creamy/smooth (10 mins). 4: For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like. 5: Warm a good glug of olive oil in a frying pan. Sear the steaks on either side, seasoning well, until golden, brown + tender (5 mins). Finish in oven if required. 6: For the vinaigrette, whisk together 3 tbsp evo, 2 tbsp balsamic vinegar, chopped chilli, parsley + agave. Season to taste, adjusting acidity/spice as necessary. 7: To serve, spread the hummus in the centre of a plate. Place broccoli steaks on top, then drizzle with the vinaigrette. Serve with flatbread + salad if you like - enjoy!View original recipe