Check out the latest viral food trend… Broccoli steaks!
Preheat the oven to 180C. Cover beetroots with foil and place on a tray in the oven for 1 hour or until a knife is inserted easily. Unwrap and leave to cool in a bowl. When cool to touch, peel skin from beetroots, cube and place in a bowl. Place the cumin and coriander seeds in a frying pan over medium heat and toast until fragrant, around 2 minutes. Set aside. Toast walnuts in frying pan over medium heat until just browned. Place walnuts and seeds in the bowl of a blender or spice grinder and blend until coarsely ground. Add beetroot, olive oil, lemon juice, tahini, salt and pepper to blender and blend until it resembles a coarse paste. Set aside in a bowl and place in fridge until ready to serve.
Trim the end off each head of broccoli. Peel the stalks to remove the tough outer later. Halve each head. Transfer to a rimmed baking sheet. Toss with 3 tablespoons olive oil and 1 teaspoon kosher salt. Place the heads cut side down. Place in the oven for 25 minutes, check halfway through and flip the broccoli heads over (be careful not burn).
Serve with beetroot smash and hemp seeds!