Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe

Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe

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Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe

The ingredient of Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe

  1. 80g (half of cup) cashew nuts, soaked in bloodless water for two hours
  2. 2 tablespoons clean lemon juice
  3. 1 tablespoon olive oil
  4. 1 small garlic clove, crushed
  5. 600g piece broccoli
  6. 400g can chickpeas, rinsed, drained
  7. 250g tomato medley mix
  8. 1 bunch asparagus
  9. 1 teaspoon floor cumin
  10. 1 teaspoon sweet paprika

The instruction how to make Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe

  1. Preheat oven to 190C/170C fan forced. Line a big baking tray or dish with baking paper.
  2. Drain cashews. Process cashews, lemon juice, oil and garlic in a small meals processor until thick and creamy, adding 1-2 tbs water if vital. Season with sea salt.
  3. Cut broccoli into four x 2cm-thick steaks. Preheat a chargrill pan or barbecue grill over high. Lightly spray broccoli with oil and cook dinner for two mins each side or until lightly charred. Transfer to prepared tray.
  4. Add chickpeas, tomato and asparagus to the tray. Sprinkle with the cumin and paprika. Bake for 15 minutes or until greens are tender. Spread cashew dressing among serving plates. Top with vegies and chickpeas to serve.

Nutritions of Broccoli steaks with roasted chickpeas, tomatoes and cashew dressing recipe

fatContent: 317.631 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent:

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