Brazilian recipe
Grilled Pumpkin and Broccoli with Crunchy Olive Oil (Abóbora e brócolis grelhados)
Grilled pumpkin and broccoli finished with aromatic olive oil, cashew nuts and seeds for a crisp, flavourful vegetable side.
0.0 / 5 by 0 Reviews
Ingredients
1/2 teacup olive oil
3 tablespoons unsalted roasted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon chilli flakes
3 sprigs rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 sprigs)
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 chilli flakes
3 sprigs rosemary
1/2 teaspoon salt
3 garlic cloves
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 sprigs)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Pumpkin, broccoli, garlic and herbs can be found at supermarkets and fresh markets. Cashew nuts, sunflower seeds and coriander seeds are usually available in supermarkets, spice shops or bulk sections; Japanese pumpkin may be replaced by another firm pumpkin as a substitute if needed.
Preparation method
- Prepare the garlic by peeling it and cutting it into thin slices
- Remove the leaves from the rosemary sprigs and roughly chop the cashew nuts
- In a small frying pan, add the olive oil, cashew nuts, sunflower and coriander seeds, chilli flakes, rosemary and salt
- Cook over low heat for approximately 4 minutes, mixing occasionally
- Add the garlic slices and mix for 1 more minute to release the aroma
- Turn off the heat and keep stirring so the garlic browns lightly with the residual heat without burning, preventing the preparation from becoming bitter
- Place the mixture in a bowl and set aside while preparing the vegetables
- Cut the broccoli into florets, keeping about 10 cm of stalk
- Split the larger sprigs in half or quarters lengthwise to ensure even cooking
- Wash the broccoli under running water and dry well so it grills properly
- Clean the pumpkin skin well with a vegetable brush under running water
- Remove the seeds using 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 place the broccoli in the pan, seasoning with a pinch of salt
- Let it brown for about 6 minutes, stirring occasionally until toasted
- Transfer the broccoli to a serving dish and keep the frying 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 the process with the remaining vegetables, adding a drizzle of olive oil for each new batch
- Finish by drizzling the vegetables with the crunchy olive oil prepared earlier and serve immediately
Observations
This recipe balances the soft texture of grilled vegetables with the crunch of an infused olive oil full of seasonings, nuts and seeds. It is a practical way to lift simple vegetables with a refined but uncomplicated finish.
Ratings and comments