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Broccoli Steaks & Beetroot Smash 🥦

Check out the latest viral food trend… Broccoli steaks!


Beetroot Smash

  • 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.

Broccoli Steaks

  • 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!

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