Roast Broccoli ‘Pesto’ Courgetti with Blistered Cherry Tomatoes

Serves 2

broccoli pest courgetti cherry tomatoes vegan dinner salad plant based


2 TB pine nuts

1 head broccoli, florets only

150g mixed cherry tomatoes (3.5oz)

1 tsp balsamic vinegar

1 clove garlic handful flat-leaf parsley

¼ avocado (optional)

low-sodium vegetable broth

290g courgetti (spiralized courgette)

(10.2oz) lemon wedges, to serve

To Make

Preheat the oven to 180°C.

Toast the pine nuts in a hot, dry pan and set aside.

Toss the broccoli florets and cherry tomatoes in balsamic vinegar and spread out on baking tray. Roast for 10 minutes then open the oven and shake the broccoli and tomatoes around. Grill for an additional 5 minutes until the tomatoes have blistered and the broccoli is crispy.

Set the blistered tomatoes as well as a few grilled, crispy florets aside and keep warm. Place the remaining crispy broccoli into a steamer and steam until cooked through, either in a microwave or stove top. It should soften sufficiently to be pulsed easily in a processor (and still retain the lovely flavours crispy broccoli offers.)

Add the softly-cooked broccoli, parsley and 1 tablespoon of the pine nuts into a mini food processor and blitz until smooth. There is no oil to bind the ‘pesto’ together so you may want to loosen it slightly with a tablespoon of vegetable stock, or if you have an avocado on hand, a few cubes would be great lubrication – but it is not essential and entirely optional.

In the meantime, cook the courgetti in a large pan with a dash of vegetable stock (or water) until you are satisfied with the texture. It shouldn’t be for longer than 3-4 minutes and all liquid should have evaporated.

Add the broccoli pesto to the courgetti and combine well to warm through. Divide between two bowls and top with the blistered tomatoes, reserved crispy broccoli and remaining toasted pine nuts.

Squeeze fresh lemon wedges generously over the courgetto and serve immediately.