Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Garlic Oil (Abóbora e brócolis grelhados com azeite crocante)
Pumpkin and broccoli are grilled until lightly tender, then served with a warm crunchy oil of cashews, seeds, rosemary and garlic.
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Ingredients
1/2 cup olive oil
3 tablespoons unsalted roasted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon calabresa chilli flakes
3 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin, about 500 g
1/2 bunch broccoli, about 12 stems
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons unsalted roasted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon calabresa chilli flakes
3 rosemary sprigs
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin, about 500 g
1/2 bunch broccoli, about 12 stems
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Pumpkin, broccoli, garlic and rosemary can be sourced from fresh produce markets and larger grocery shops in Tonga. Cashews, sunflower seeds, coriander seeds and olive oil are generally found in supermarket pantry sections; if calabresa chilli flakes are hard to find, use them as the ideal ingredient and only substitute mild dried chilli flakes when necessary.
Preparation method
- Prepare the garlic by peeling it and slicing it thinly
- Strip the leaves from the rosemary sprigs and roughly chop the cashew nuts
- In a small frying pan, add the olive oil, cashew nuts, sunflower seeds, coriander seeds, calabresa chilli flakes, rosemary and salt
- Cook over low heat for about 4 minutes, stirring now and then
- Add the garlic slices and stir for 1 more minute to release the aroma
- Turn off the heat and keep stirring so the garlic lightly browns in the residual heat without burning, which would make the mixture bitter
- Tip the mixture into a bowl and set it aside while you prepare the vegetables
- Cut the broccoli into florets, keeping about 10 cm of stalk attached
- Split the larger stems in half or into quarters lengthways so they cook evenly
- Wash the broccoli under running water and dry it well so it grills properly
- Scrub the pumpkin skin well with a vegetable brush under running water
- Remove the seeds with a spoon
- Cut the pumpkin into 1 cm half-moon slices
- Heat a large non-stick frying pan over medium heat
- Add a drizzle of olive oil and put in the broccoli, seasoning with a pinch of salt
- Let it brown for about 6 minutes, stirring occasionally, until lightly charred
- Transfer the broccoli to a serving platter and keep the pan on the heat
- Add 1 teaspoon olive oil and arrange the pumpkin slices side by side
- Season with salt and grill for about 3 minutes on each side, until slightly tender
- Add the grilled pumpkin to the broccoli and repeat with the remaining vegetables, adding a drizzle of olive oil for each new batch
- Finish by spooning over the crunchy oil prepared earlier and serve straight away
Observations
This recipe brings together soft grilled vegetables and the crisp texture of a fragrant oil loaded with spices, nuts and seeds. It is an easy, tidy way to lift vegetables into a more refined side dish.
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