Chargrilled broccoli and cauliflower with harissa
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Skip to ingredients
- ½ head broccoli
- ½ head cauliflower
- 5 tbsp harissa
- a small handful to serve toasted pine nuts
- extra virgin olive oil
Nutrition:
- kcal88
- fat3.4g
- saturates0.5g
- carbs6.7g
- fibre4.8g
- protein5.4g
- salt0.3g
Method
step 1
Separate the broccoli and cauliflower into florets and slice into medallions 1cm thick. Season with salt and grill over a medium heat on the barbecue or under the grill, until nicely charred and cooked through, while retaining a good crunch, about 8-10 minutes. Toss with the harissa, sprinkle over the pine nuts and drizzle a little olive oil on top.
