Brocoli Recipes
Griddled avocado & broccoli tacos
These charred greens offer a delicious mixture of textures. Take straight to the table and let your lucky guests build their own.
Ingreadient
- 50 g pumpkin seeds
- 1 head of broccoli
- olive oil
- 3 ripe avocados
- ground cayenne pepper
- 16 tacos
- DRESSING
- 1 large bunch of fresh coriander , (60g)
- 250 g ricotta cheese
- 1 splash of milk
- 1 clove of garlic
Direction
- Place a griddle pan over a high heat, scatter in 50g of pumpkin seeds and toast for 1 to 2 minutes, then remove to a bowl.
- Cut 1 head of broccoli into 1cm slices, then toss in a little olive oil and a pinch of sea salt and black pepper. Lay them on the hot griddle and cook for 3 to 4 minutes on each side, or until charred and just cooked through – you want them to retain a bit of bite.
- Peel, destone and slice 3 ripe avocados into wedges.
- Remove the broccoli from the griddle and add the avocado wedges, griddling until lightly charred on both sides.
- For the dressing, put 45g of fresh coriander (stalks and all) into a blender with 250g of ricotta and 1 splash of milk. Squeeze in the juice from 2 limes and peel and finely grate in 1 clove of garlic.
- Season with salt and pepper, blitz until combined, then spoon onto a platter.
- Top the dressing with the griddled veg and a drizzle of olive oil. Pick over the remaining 15g of coriander leaves and sprinkle with the toasted pumpkin seeds.
- Finish with a sprinkling of cayenne pepper. Serve with a pile of tacos and let everyone help themselves.
