Grilled Broccoli with Chimichurri Sauce

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:

1. Preheat grill to medium-high heat.
2. Combine parsley, minced garlic, red chili, red wine vinegar, and olive oil for the chimichurri sauce. Season with salt and pepper. Set aside.
3. Mix together smoked paprika, minced garlic, melted butter, salt, and pepper. Brush broccoli florets with olive oil, then coat with the paprika mixture.
4. Grill broccoli florets for 5-7 minutes, turning occasionally, until tender and lightly charred.
5. 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.
6. Once grilled, transfer broccoli to a serving platter. Spoon chimichurri sauce over the top.
7. Serve grilled broccoli with chimichurri sauce alongside the flavorful brown bean base.
8. Enjoy your delicious and nutritious meal!

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