EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Medium
A vibrant, nutritious, and flavour-packed plate featuring broccoli steaks and beetroot hummus.
Boil or roast beetroot until knife tender (around 30 mins), then peel.
Add beetroot, chickpeas, tahini, cumin, garlic, lemon juice, and chickpea water to blender. Blend to combine.
Add ice cubes one by one while blending. Season with salt and blend until smooth (10 mins).
Slice broccoli into steaks. Sear in olive oil, seasoning well, until golden and tender (5 mins). Finish in oven if needed.
Whisk together olive oil, balsamic vinegar, chopped chilli, parsley, and agave for vinaigrette. Season to taste.
Spread hummus on plate, place broccoli steaks on top, drizzle with vinaigrette. Serve with flatbread and salad.
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