Tandoori Broccoli Steak (v)
with Fruity Spiced Rice and Tomato Salsa
If you’ve never had a broccoli ‘steak’ it’s exactly what it sounds like: broccoli sliced lengthwise into steak-like portions, seasoned, and either grilled or roasted (we’ve roasted ours here) until tender on the inside and crispy on the outside. Chef Jesse’s special marinade is a delicious combination of yoghurt, tandoori masala spice mix, lime juice, and olive oil ,and works perfectly with the other flavours and textures in this dish. Served with turmeric spiced rice and a zingy tomato salsa, this is vegetarian food at its best.
The quantities provided above are averages only.
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
150
Basmati Rice
2
Medium Tomato
1
Tandoori Masala Spice
1
Onion
1
Broccoli
1
Garlic Clove
½
Red Chilli
2
Ground Turmeric
1
Lime
150
Low Fat Natural Yoghurt
(Contains Milk)
40
Raisins
1
Coriander
Not included in your delivery
¾
Olive Oil
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim and discard the end from the base of the broccoli stalk. Cut the broccoli in half down the middle. Cut the halves in half again. You will be left with two thick 'steaks' from the middle section and two thinner pieces from the edges. Cut these smaller pieces into florets (little trees). Zest and quarter the lime. Peel and grate the garlic (or use a garlic press).
In a small bowl, mix together the yogurt, tandoori masala spice mix, one-quarter of the lime juice, the olive oil (see ingredients for amount) and a good pinch of salt and pepper. Transfer the marinade onto a plate. Lay each broccoli steak flat on top of the yogurt and flip over. Make sure each steak is well coated in the yogurt marinade. Lay on a lightly oiled baking tray. Toss the florets in whatever is left of the marinade and set aside.
Pop the broccoli steaks on the top shelf of your oven. Roast until tender and golden, 20-25 mins. TIP: The broccoli is cooked when you can easily slip a knife through the thickest part of the stalk! After 10 mins, add the florets to the tray. In the meantime, fill and boil your kettle. Halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion.
Fry the onion until soft, 3-5 mins, then add the turmeric, raisins, rice and a pinch of salt. Stirring continuously, cook for 1 minute then pour in the boiling water (see ingredients for amount). Bring back to the boil, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
While the rice is cooking, roughly chop the coriander (stalks and all). Chop the tomato into 1cm pieces. Halve, deseed and finely chop the chilli. In a small bowl, combine the tomato, coriander, chilli, half the remaining lime juice, a pinch of lime zest, a pinch of sugar and salt as well as a good grind of pepper. Stir to combine.
Once everything is cooked, fluff up the rice with a fork and gently mix in the small broccoli florets. Divide between plates. Place a broccoli steak on top of the rice with the tomato salsa spooned over. Now, dig in!
