Roasted Broccoli Steaks and Salsa Verde
with Harissa Couscous, Roasted Tomatoes and Cheese
Our Roasted Broccoli Steaks and Salsa Verde is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Broccoli
1
Chermoula Spice Mix
125
Baby Plum Tomatoes
110
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Vegetable Stock Paste
(Contains Celery)
1
Flat Leaf Parsley
1
Mint
½
Garlic Clove
12
Red Wine Vinegar
(Contains Sulphites)
50
Harissa Paste
100
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
220
Boiled Water for the Couscous
2
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Trim the stem end of the broccoli and pull off any leaves. Cut 1-2cm thick ‘steaks’ (1 per person) by slicing from the stem base to the top. Cut the remaining broccoli into florets.
Place the broccoli steaks and florets on a baking tray. Sprinkle over the chermoula spice mix, drizzle with oil and season with salt and pepper. Toss to coat.
Roast on the middle shelf of your oven until golden and tender, 18-20 mins. Turn halfway through. TIP: The broccoli is cooked when you can easily slip a knife through the thickest part of the stem.
Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto a baking tray and roast on the bottom shelf of your oven until softened, 15-18 mins.
While everything roasts, put the couscous in a bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until ready to serve.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks), then peel the garlic.
If you don't have a food processor, finely chop the parsley and mint, then grate the garlic. Add them to a medium bowl with the olive oil for the salsa
(see pantry for amount) and red wine vinegar. Season with salt and pepper and mix well.
If you have a food processor, whizz all the same mingredients together to make your salsa verde.
When the couscous is ready, fluff it up with a fork and stir through the harissa paste (use less if you'd prefer things milder).
Share your harissa couscous between your bowls, then top with the broccoli steaks, florets and roasted tomatoes.
Finish by spooning over the salsa verde and crumbling the Greek style salad cheese over the top.
Enjoy!
