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Charred Broccoli & Zucchini With Lemon, Chilli & Almonds

It’s amazing how different and delicious vegetables can taste when you change the method of cooking. Everyone is so used to boring steamed broccoli, but chargrilled broccoli is incredible!
I just adore this salad. Enjoy on its own or serve alongside any meat you like.
Course Lunch, Salad
Keyword Egg Free, Gluten Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Egg-free, Gluten Free
Member Free
Servings 4
Calories 518

Ingredients

  • 0.333 cup pumpkin seeds
  • 0.333 cup sunflower seeds
  • 0.333 cup almonds
  • 1 head broccoli florets & stem roughly chopped
  • 1 zucchini large, cut into slices on the diagonal
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 400 g canned chickpeas drained & rinsed
  • 1 cup parsley leaves finely chopped
  • 1.5 cups mint leaves roughly chopped
  • 80 g feta cheese or goat's cheese, crumbled
  • 1 red chilli long, finely sliced
  • Dressing
  • 2 tbsp extra virgin olive oil
  • 1 lemon juice squeezed, plus extra to serve
  • 1 tsp honey
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 180°C conventional (160°C fan-forced). Place the pumpkin and sunflower seeds on one baking tray and the almonds on another. Roast for 10–15 minutes. Remove and cool. Roughly chop the almonds. Set aside.
  • Place the broccoli and zucchini in a bowl, drizzle over the olive oil and season with the salt and pepper. Mix it all together. Place a large frying pan over high heat for 30 seconds, then add the broccoli and zucchini pieces. Cook for 3–5 minutes each side or until nice and charred (try not to move them around too much). Remove and let cool.
    1 head broccoli, 1 zucchini, 2 tbsp extra virgin olive oil, 1 tsp sea salt, 1 tsp cracked black pepper
  • For the dressing: Mix all the ingredients together and adjust to taste. You want it to be quite lemony!
    2 tbsp extra virgin olive oil, 1 lemon, 1 tsp honey, 1 tsp sea salt, 1 tsp cracked black pepper
  • In a large bowl, place the charred broccoli and zucchini, chickpeas, parsley, mint, feta, pumpkin and sunflower seeds and almonds. Toss the salad together. Drizzle over the dressing and combine. Top with the chilli slices and squeeze over some fresh lemon juice.
    1 head broccoli, 1 zucchini, 400 g canned chickpeas, 1 cup parsley leaves, 1.5 cups mint leaves, 80 g feta cheese, 0.333 cup pumpkin seeds, 0.333 cup sunflower seeds, 0.333 cup almonds, 1 red chilli, 1 lemon