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Jewish holiday

Vegan roast butternut-and-chickpea curry

55 minutes

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Refined-sugar free pistachio-tahini date ice cream

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Whole roast broccoli

30 minutes

4 of 23

Whole roast broccoli

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 large head broccoli

For the leek, garlic and lemon oil:

1⁄3 cup canola oil
4 cloves garlic, peeled and thinly slice
200 g large leeks, washed and roughly chopped
15 g Italian parsley, finely chopped
1 lemon, zested and juiced

Method

1. Bring a large saucepan of salted water to the boil and add the broccoli. Cook for 8 minutes, or until the stem is tender but firm and the broccoli is vibrant green in colour.

2. Preheat the oven to 200°C with the grill on and place the broccoli on a baking tray. Grill for 10 minutes, or until slightly charred and soft enough for a knife to easily pierce it.

3. To make the lemon, leek and garlic oil, heat a pan and add the oil. Fry the garlic until light brown and crispy. Set aside. In the same pan, fry the leeks over a medium heat until caramelised, then add the parsley, lemon juice and zest. Season with salt and stir in the crispy garlic. To serve, place the broccoli on a serving platter and smother with the leek, lemon and garlic oil.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Kate Ferreira

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Ingredients

Method