Broccoli Steaks with Hummus and Chimichurri
Pan fried broccoli steaks served over creamy hummus and finished with a vibrant, herby chimichurri.
Ingredients
Broccoli Steaks
- 1 large head broccoli cut into 2–3 steaks
- 1 tbsp olive oil
- Salt and pepper
Chimichurri
- ½ cup parsley finely chopped
- 1 tbsp fresh oregano or 1½ tsp dried oregano
- 1 clove garlic finely minced
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- ½ red chilli finely diced
- Salt and pepper to taste
To Serve
- 1 x200g tub Egyptian Sweet Beets Hummus with Cashews
- 1 x200g tub Mediterranean Classic Hummus with Pine Nut & Olive Oil
Instructions
- Start by making the chimichurri. In a bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil and chilli. Season with salt and pepper, mix well and set aside.
- Wash and cut the broccoli into steaks. Save the offcuts for another day, or cook and serve them on the side. Heat olive oil in a large pan over medium heat. Season the broccoli steaks with salt and pepper.
- Cook for 4–5 minutes per side, until golden, slightly charred and tender. Cook any loose florets alongside or save for later.
- Spoon alternating dollops of the two hummus flavours onto a serving platter.
- Using the back of a spoon, gently smear each one slightly to create a fish-scale style pattern.
- Lay the broccoli steaks over the hummus and spoon over the chimichurri.
