Charred Broccoli and Cabbage with Ginger
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Charred Broccoli and Cabbage with Ginger
Recipe by Courtney Roulston
Dietaries: Vegan
Serves: 4 as a side
Prep Time: 15 minutes
Cooking Time: 5 minutes
Ingredients
1 Large head broccoli, cut into small florets, stems chopped
¼ cabbage, cut into wedges
4 tablespoons extra virgin olive oil
Sea salt to taste
3 big handfuls white cabbage, shredded
2 spring onions, sliced
1/4 cup sesame seeds, toasted
1/4 cup pepita seeds, toasted, crushed
1/3 cup roasted cashews, roughly chopped
½ sheet nori seaweed, toasted
Dressing:
1 tablespoon fresh ginger, peeled, sliced
2 tablespoons pickled ginger
1 tablespoon tahini paste
Juice and zest of 1 lemon
2 tablespoons maple syrup
1 tablespoons light soy sauce
METHOD
Heat a BBQ grill to medium-high and toss the broccoli and cabbage with 2 tablespoons of the oil and a pinch of salt. Grill for 2-3 minutes, or until charred. Remove from the grill and set aside to cool slightly.
Place the dressing ingredients into a high-speed blender along with the remaining oil and blitz until smooth and creamy.
Roughly chop the cabbage then place into a mixing bowl with the broccoli, spring onions, half the sesame seeds, half the pepita seeds and half the cashews. Pour in some of the dressing and toss to coat.
Place into a serving bowl then scatter with reserved seeds, cashews and crushed nori before serving.
