Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Infused Oil
A vibrant dish of char-grilled pumpkin and broccoli, finished with a flavour-packed, crunchy nut and seed oil. It's the perfect healthy, veggie-forward side dish to brighten up your weeknight dinner.
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Ingredients
1/2 cup extra virgin olive oil
3 tablespoons roasted cashews, unsalted
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon chilli flakes
3 sprigs fresh rosemary
1/2 teaspoon sea salt
3 cloves garlic, thinly sliced
1/2 Japanese pumpkin (approx. 500 g)
1/2 bunch broccoli (approx. 12 florets)
Extra olive oil for grilling
Sea salt to taste
3 tablespoons roasted cashews, unsalted
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon chilli flakes
3 sprigs fresh rosemary
1/2 teaspoon sea salt
3 cloves garlic, thinly sliced
1/2 Japanese pumpkin (approx. 500 g)
1/2 bunch broccoli (approx. 12 florets)
Extra olive oil for grilling
Sea salt to taste
Where to find ingredients
Find Japanese pumpkin (often sold as Kent pumpkin in Australia) in the produce aisle of any local supermarket or green grocer. Fresh broccoli, garlic, and herbs are staples in the produce section. For cashews, sunflower seeds, and coriander seeds, check the baking or health food aisle. Chilli flakes and high-quality olive oil are found in the international or condiments section. If you can't find Japanese pumpkin, regular Kent pumpkin is a perfect local swap.
Preparation method
- Thinly slice your garlic cloves and set aside
- Strip the rosemary leaves from the stems and roughly chop the cashews
- In a small pan, combine the olive oil, cashews, sunflower seeds, coriander seeds, chilli flakes, rosemary, and salt
- Cook over low heat for about 4 minutes, giving it a gentle stir now and then
- Add the garlic slices to the pan and sauté for another minute until fragrant
- Take the pan off the heat and keep stirring for a moment; the residual heat will golden the garlic perfectly without burning it
- Pour the mixture into a small bowl and let it sit while you prep your veggies
- Trim your broccoli into florets, leaving about 10 cm of the stem attached
- Slice any larger florets in half or quarters lengthways to ensure they cook evenly
- Wash the broccoli under cold running water and pat it completely dry so it grills rather than steams
- Scrub the skin of the Japanese pumpkin well under running water to remove any dirt
- Scoop out the seeds and fibrous bits with a spoon
- Cut the pumpkin into 1 cm thick half-moon slices
- Heat a large non-stick frying pan or griddle over medium heat
- Add a drizzle of olive oil, place the broccoli in the pan, and season with a pinch of salt
- Grill for about 6 minutes, turning occasionally until they are nicely charred and tender
- Move the cooked broccoli to a serving platter and keep the pan over the heat
- Add another teaspoon of olive oil and lay the pumpkin slices in the pan, ensuring they don't overlap too much
- Season with salt and grill for about 3 minutes on each side until just tender
- Add the grilled pumpkin to the platter with the broccoli, repeating the process if you have more batches, using a fresh drizzle of oil each time
- Drizzle the entire dish generously with the crunchy nut oil and serve immediately
Observations
This recipe brings together the soft, caramelised sweetness of roasted pumpkin with tender broccoli, all tied together by a golden, crunchy infused oil. It's an easy, refined way to elevate humble vegetables into a standout side.
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