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La Fucina Balance Cuisine: Roasted broccoli
Delight your taste buds with this delicious and simple recipe for roasted broccoli with chilli sauce, pompelmo and cashew nuts. This dish is perfect for a light lunch or dinner as it is full of flavour and texture. Delicious and healthy: broccoli is rich in vitamins and minerals, while pompelmo contains vitamin C and fibre. Cashews are a good source of protein and healthy fats.
With this recipe, you can bring a taste of South Tyrol to your home and enjoy a delicious and healthy meal at the same time.
- vegan - gluten free - lactose free -
Delight your taste buds with this delicious and simple recipe for roasted broccoli with chilli sauce, pompelmo and cashew nuts. This dish is perfect for a light lunch or dinner as it is full of flavour and texture. Delicious and healthy: broccoli is rich in vitamins and minerals, while pompelmo contains vitamin C and fibre. Cashews are a good source of protein and healthy fats.
With this recipe, you can bring a taste of South Tyrol to your home and enjoy a delicious and healthy meal at the same time.
- vegan - gluten free - lactose free -
Ingredients
Wild broccoli
Pak choi
Pompelmo pink in fillets
Roasted cashew nuts
Olive oil
Sweet and sour chilli sauce
250g diced red pepper
50g shallots finely chopped
½ clove of garlic, finely chopped
50g water
125g preserving sugar
30g white wine vinegar
5g finely grated ginger
1tsp chilli powder
Preparation
First prepare the chilli sauce: Mix all the ingredients in a saucepan, season lightly with salt and bring the sauce to the boil. Leave to simmer on a low heat until it has reached a jam-like consistency.Meanwhile, briefly blanch the wild broccoli in salted water. Cut the pak choi into small pieces and marinate with lemon juice, olive oil, salt and pepper. Roast the cashew nuts in the oven at 170 °C for approx. 10 minutes.
Now arrange the vegetables on plates. Place the pompelmo fillets and pak choi on top. Drizzle lightly with the chilli sauce and sprinkle with the roasted cashew nuts.
Enjoy your tasty and healthy broccoli vegetables!
Tip: Vary the vegetables to suit your taste. You can also use other leafy vegetables instead of pak choi. The spiciness of the chilli sauce can be customised.
Ingredients
Wild broccoli
Pak choi
Pompelmo pink in fillets
Roasted cashew nuts
Olive oil
Sweet and sour chilli sauce
250g diced red pepper
50g shallots finely chopped
½ clove of garlic, finely chopped
50g water
125g preserving sugar
30g white wine vinegar
5g finely grated ginger
1tsp chilli powder
Preparation
First prepare the chilli sauce: Mix all the ingredients in a saucepan, season lightly with salt and bring the sauce to the boil. Leave to simmer on a low heat until it has reached a jam-like consistency.Meanwhile, briefly blanch the wild broccoli in salted water. Cut the pak choi into small pieces and marinate with lemon juice, olive oil, salt and pepper. Roast the cashew nuts in the oven at 170 °C for approx. 10 minutes.
Now arrange the vegetables on plates. Place the pompelmo fillets and pak choi on top. Drizzle lightly with the chilli sauce and sprinkle with the roasted cashew nuts.
Enjoy your tasty and healthy broccoli vegetables!
Tip: Vary the vegetables to suit your taste. You can also use other leafy vegetables instead of pak choi. The spiciness of the chilli sauce can be customised.
