This recipe combines smoky grilled broccoli with chimichurri sauce and a hearty brown bean base for a delicious and nutritious meal. Perfect for a flavorful vegetarian dish or a side to complement your main course.
Ingredients:
For Grilled Broccoli:
- 1 large broccoli head
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 2 tbsp butter, melted
- Salt and pepper to taste
- 2 tbsp olive oil
For Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 red chili, finely chopped
- 2 tbsp red wine vinegar
- 100 ml olive oil
- Salt and pepper to taste
For Brown Bean Base:
- 400g cooked brown beans, drained and rinsed
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tsp onion powder
- 1/2 tsp chili powder
- Salt and pepper to taste
For the toppings:
- Hand full of parmesan
- Some parsley leaves
- Feta cheese
- Red chili flakes
Instructions:
- Preheat grill to medium-high heat.
- Combine parsley, minced garlic, red chili, red wine vinegar, and olive oil for the chimichurri sauce. Season with salt and pepper. Set aside.
- Mix together smoked paprika, minced garlic, melted butter, salt, and pepper. Brush broccoli florets with olive oil, then coat with the paprika mixture.
- Grill broccoli florets for 5-7 minutes, turning occasionally, until tender and lightly charred.
- While broccoli is grilling, combine cooked brown beans, lemon zest, lemon juice, Parmesan cheese, minced garlic, onion powder, chili powder, salt, and pepper for the brown bean base. Mix well.
- Once grilled, transfer broccoli to a serving platter. Spoon chimichurri sauce over the top.
- Serve grilled broccoli with chimichurri sauce alongside the flavorful brown bean base.
- Enjoy your delicious and nutritious meal!
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