BROCCOLI STEAKS WITH QUINOA AND RICOTTA

PREP TIME 10 MINS | COOK TIME 15 MINS | SERVES 4

INGREDIENTS

100g white quinoa

700g broccoli, cut into

1cm thick slices

180g courgette, thinly sliced

1 tbsp extra virgin olive oil

80g firm ricotta, crumbled

2 tbsp natural flaked almonds

2 tbsp dried unsweetened cranberries

For lemon dressing, whisk together:

4 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tsp finely grated lemon rind

1 small clove garlic, crushed

METHOD

Preheat oven to 180°C.

Rinse quinoa under cold water; drain well. Spread quinoa across an oven tray; bake, stirring halfway, for 10 mins or until toasted and golden. Cool to room temperature. Combine broccoli, courgette and oil in a large bowl until vegetables are coated. Cook broccoli on a heated oiled grill plate (or barbecue) over medium-high heat for 3 mins each side or until just cooked. Remove from heat; cover to keep warm. Cook courgette on heated oiled grill plate for 1 minute on each side. Arrange vegetables on a platter, top with ricotta, quinoa, almonds and cranberries. Serve drizzled with dressing.