CHARRED BROCCOLI, HERBY QUINOA AND MOZZARELLA

COOK’S TIP This looks impressive, but is easy to make. Any tiny florets that fall off as you’re slicing the broccoli can be quickly fried and used as a topping. You could also use feta or goat’s cheese in place of mozzarella.

SERVES 4

2 medium heads of broccoli

2tsp ground cumin

Sea salt and black pepper

200g buffalo mozzarella

Fresh chilli or chilli flakes, to taste

FOR THE QUINOA

300g uncooked quinoa, rinsed well 1tbsp fresh rosemary or thyme

3 big handfuls of a mix of fresh mint, parsley, coriander and/or chives

2 big handfuls of watercress or rocket

FOR THE DRESSING

2½tbsp apple cider vinegar

4tbsp extra virgin olive oil

2tsp Dijon or wholegrain mustard 1tbsp maple syrup or honey

2 garlic cloves, finely chopped

1-2 fresh red chillies, plus seeds, finely chopped, or chilli flakes, to taste

Cook the quinoa in 400ml salted water, covered, for about 15 min. Drain, steam with lid on for a few mins, then fluff and let cool.

Whisk the dressing ingredients together in a large bowl and season. Slice each broccoli head through the stalk into two 1.5cm-thick steaks.

Heat a griddle pan or frying pan over a high heat. Dunk the broccoli in the dressing, shake the excess into the bowl, and place on the pan (two slices should fit). Sprinkle over cumin and salt and grill for 3-4 min on each side, until browned in parts and just tender; press with a spatula to make charred griddle marks. Keep warm in a low oven while you cook the rest.

Toss the quinoa, mixed herbs and leaves into the dressing. Divide among the plates and top with broccoli then mozzarella, chilli and a little salt.