Brazilian recipe
Grilled pumpkin and broccoli with crunchy olive oil (Abóbora e brócolis grelhados)
Grilled pumpkin and broccoli are lifted with aromatic olive oil, cashews and crunchy seeds for a flavourful, nutritious 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 calabresa 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 calabresa 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
In Zambia, broccoli, garlic, cashew nuts, sunflower seeds, coriander seeds, rosemary, salt and olive oil are available in supermarkets and fresh produce markets. Japanese pumpkin may be sold as kabocha in larger shops; local pumpkin is a substitute only when Japanese pumpkin is unavailable.
Preparation method
- Prepare the garlic by peeling it and cutting it into thin slices
- 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, mixing occasionally
- Add the garlic slices and stir for 1 more minute to release the aroma
- Turn off the heat and keep stirring so the garlic browns lightly in the residual heat without burning, preventing the preparation from becoming bitter
- Put the mixture in a bowl and set aside while you prepare the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stalk
- Split the larger sprigs in half or into quarters lengthwise so they cook evenly
- Wash the broccoli under running water and dry it well so it grills properly
- Clean the pumpkin skin well with a suitable 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 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 make vegetables feel more special without complicating the cooking.
Ratings and comments