Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Topping
A vibrant dish featuring grilled pumpkin and broccoli elevated by a crunchy, nutty oil infusion. Perfect as a nutritious and flavourful side.
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Ingredients
1/2 cup extra virgin olive oil
3 tablespoons toasted cashew nuts, unsalted
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red chilli flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (kabocha squash), approximately 500g
1/2 head broccoli, approximately 12 florets
Extra olive oil for grilling
Salt to taste for seasoning
3 tablespoons toasted cashew nuts, unsalted
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red chilli flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (kabocha squash), approximately 500g
1/2 head broccoli, approximately 12 florets
Extra olive oil for grilling
Salt to taste for seasoning
Where to find ingredients
You can find most of these staples at local neighbourhood markets or major supermarkets like Shoprite or Game. For the Japanese pumpkin (often known as kabocha), check the produce section of well-stocked supermarkets or local vegetable markets, looking for a squash with dark green skin and bright orange flesh. Cashews and sunflower seeds are widely available in the snack or baking aisles. Fresh rosemary can often be found in the fresh herb section of larger grocery stores, though you may sometimes need to look for it at specialty vegetable vendors or larger farmers' markets.
Preparation method
- Peel the garlic cloves and slice them thinly
- Strip the rosemary leaves from the stems and roughly chop the cashew nuts
- In a small frying pan, combine the olive oil, cashews, sunflower seeds, coriander seeds, chilli flakes, rosemary, and salt
- Cook over low heat for about 4 minutes, stirring occasionally
- Add the sliced garlic to the pan and cook for another minute until fragrant
- Remove from the heat and keep stirring; the residual heat will let the garlic turn golden without burning or becoming bitter
- Pour the mixture into a small bowl and set aside while you work on the vegetables
- Cut the broccoli into florets, leaving about 10cm of the stalk attached
- Slice larger florets in half or quarters lengthwise so they cook evenly
- Wash the broccoli under cold running water and pat it very dry so it browns properly in the pan
- Scrub the pumpkin skin thoroughly under running water using a vegetable brush
- Scoop out the seeds using a spoon
- Cut the pumpkin into 1cm thick half-moon slices
- Heat a large non-stick frying pan over medium heat
- Add a splash of olive oil, place the broccoli in the pan, and lightly season with salt
- Sear for about 6 minutes, tossing occasionally, until they are nicely charred
- Transfer the broccoli to a serving dish and keep the pan on the heat
- Add another teaspoon of olive oil to the pan and arrange the pumpkin slices in a single layer
- Season with salt and grill for about 3 minutes per side until they become tender
- Add the grilled pumpkin to the broccoli and continue with the remaining vegetables, adding a little more oil as needed for each batch
- Drizzle the prepared crunchy nut oil over the warm vegetables and serve immediately
Observations
This recipe perfectly balances the tender, smoky notes of char-grilled vegetables with a flavourful oil infused with toasted nuts and seeds. It’s a simple, refined way to upgrade your greens and squash, making it an excellent choice for a healthy, fuss-free meal.
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