What You'll Need:
- 1 head of broccoli
- 1 tsp your favourite olive or grapeseed oil
- 1 lemon
- Salt and pepper
- 1 tsp dry BBQ or steak spice - I used the Silk Road Spice Merchant's St Laurent Steak Spice. I love this spice as it way less salty than normal BBQ spices and has a lovely spicy kick to it. If you can't get access to this spice you can also create your own by using: cracked black pepper, coarse salt, coriander, chile flakes, dill, paprika, mustard seeds, garlic and onion
- 1/3 cup of your favourite cheese - I used old gouda (as I live in the Netherlands), but a nice sharp cheddar or old parmesan would also work great
- Large bowl
What You'll Do:
- Pre-heat your oven to 350C (175F)
- Line a cookie sheet in tinfoil
- Inside your large bowl, add in your oil, salt and pepper to taste, BBQ spice
- Grate your lemon peel and add that into the oil mixture in your bowl
- Chop your broccoli - not too small or they will burn and not too large as they won't crisp up
- Toss your chopped broccoli into the bowl and toss around, ensuring each floret is covered in the oil mixture
- Lay out on the baking tray, evenly spaced
- Cut your lemon in half and squeeze lemon juice over each floret
- Bake in the oven for 20 minutes
- Remove from the over and squeeze more lemon juice over top
- Bake another 10 minutes or until the tips of the broccoli start to turn light brown
- Grate your cheese
- Remove the broccoli from the oven, and, using a spatula, move all the broccoli close to each other in the centre of the pan. The sprinkle your grated cheese over top
- Bake another 5 minutes or until the cheese is melty
- Remove from the oven and enjoy
This side dish would go great with Lemony Dill Salmon or the Dukan Polenta Oatbran Chicken Nuggets.
I know Martha would like this side dish as broccoli is really good for you. It is loaded with fiber and vitamin C. Just like her.
The STEWART SCORE:
Appearance: 2
Taste: 2
Ease: 2
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