CHARRED BROCCOLI & ZUCCHINI WITH LEMON, CHILLI & ALMONDS

It’s amazing how different and delicious vegetables can taste when you change up the method of cooking!!! Everyone is so used to boring steamed broccoli - char grilling broccoli is incredible!

I just adore this salad!!! Eat it on its own or serve it alongside any meat
Serves 4 (as a side)

Ingredients:

• 1 head broccoli, florets & stems roughly chopped

• 1 large zucchini, cut into slices on the diagonal

• 2 tablespoon extra virgin olive oil

• 1 teaspoon sea salt flakes

• 1 teaspoon cracked black pepper

• 400g canned chickpeas, drained and rinsed

• 1 cup parsley, finely chopped

• 1.5 cups mint leaves, roughly chopped

• 1/3 cup pepitas and/or sunflowers seeds, toasted

• 1/3 cup almonds, toasted & chopped

• 80g feta or goats cheese, crumbled

• 1 long red chilli, finely sliced

• Fresh lemon to serve

  Dressing:

• 2 tablespoons extra virgin olive oil

• 1 lemon, juice squeezed

• 1 teaspoon honey

• 1 teaspoon sea salt flakes

• 1 teaspoon cracked black pepper

Method:

1. Place the broccoli and zucchini in a bowl, drizzle over the extra virgin olive oil and season. Mix it all together. Place a large fry pan onto high heat for 30 seconds and then add the broccoli and zucchini pieces. Try not to move them around, so you get a nice browning on the vegetables. Remove and let cool.

2. Preheat oven to 180 degrees. Place your seeds and almonds onto two roasting trays and roast for 10-15 mins. Remove and let cool. Roughly chop the almonds. Set aside.

3. For the dressing: Mix all ingredients together and adjust to taste. You want it to be quite lemony!

4. For the salad: In a large bowl, add the charred broccoli & zucchini, chickpeas, parsley, mint, seeds, almonds and feta or goats cheese. Toss the salad together. Drizzle over the dressing and combine. Top with fresh chilli slices and squeeze over some fresh lemon juice.