Ingredients

Method

For the Tenderstem broccoli with labneh and chilli crunch:
• 230 g packet Tenderstem®️ broccoli
• 2 sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 1 cup labneh or double-thick plain yoghurt
• 2 T Woolworths onion chilli crunch
• 3 T maple syrup
For the panko-crumbed Tenderstem  broccoli:
• 60 g flour
• 2 T water
• 2 free-range eggs
• 2 T olive oil
• 60 g panko breadcrumbs
• 230 g packet Tenderstem®️ broccoli
• ½ cup Woolworths Korean soy-and-sesame glaze, heated
• 2 T sesame seeds, toasted

Method

Ingredients

1. For the Tenderstem broccoli with labneh and chilli crunch, wash and trim the broccoli, then season. Toss the Tenderstem broccoli in the olive oil. Cook in an air-fryer at 180ºC for 6 minutes.

2. Swirl the labneh on a plate and arrange the roasted Tenderstem broccoli on top. Mix the chilli crunch and maple syrup and drizzle over the Tenderstem broccoli.

3. For the panko-crumbed Tenderstem broccoli, place the flour in a bowl. Beat the water and eggs in a separate bowl. Stir the olive oil through the panko crumbs in a third bowl.

4. Dip the broccoli into the flour, then into the egg, and finally into the panko crumbs to coat.

5. Cook the crumbed Tenderstem broccoli in an air-fryer at 180ºC for 6 minutes. Arrange on a plate, then pour over the soy-and-sesame glaze and sprinkle with sesame seeds. Serve immediately.

 

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Photograph: Sadiqah Assur-Ismail
Recipes: Brita du Plessis
Food assistant: Josh van Zyl

Find more broccoli recipes here.