Grilled Broccoli, Feta & Chimichurri Grain Bowl
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Step 1.
Bunch the broccoli stalks together and chop in half widthways all at once. Lay out in a single layer on a baking tray, drizzle with a splash of extra virgin olive oil and season with salt and black pepper. Grill for 3–4 minutes on each side, turning with tongs, until the broccoli is charred and the stalks are tender.
Step 2.
Meanwhile, chop the chilli into quarters and peel the garlic cloves. Put the coriander, stalks and all, garlic and chilli into a mini food processor. Blitz until finely chopped – you may have to unpick the coriander stalks from the blade at first, but persist, they will break down. Once chopped, add the oregano and extra virgin olive oil. Blitz again, season with the red wine vinegar and salt and black pepper to taste.
Step 3.
Squeeze the grain pouches to slightly break up the grains, then heat in the microwave following the packet instructions and tip into a large serving dish. Drizzle over most of the chimichurri, then crumble over half the feta and stir together. Top with the charred broccoli and crumble over the remaining feta. Drizzle with extra chimichurri and serve.
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