This is one of my favourite simple suppers, substantial enough on its own although you could serve this as a vegetable side if wished.  It is also delicious cold so ideal for making a big batch and making use of leftovers the following day for lunch. Roasting broccoli really creates a wonderful sweeter and richer flavour esp when tossed in spices. Vary the amount of harissa according to taste.

Roasted Harissa Broccoli & Chickpea Salad

Overview

Serves 4 as a main dish or 6-8 as a side

Preparation time: 15 minutes

Cooking time: 30 minutes

What’s Good About It?

Broccoli is packed with antioxidants and nutrients including magnesium, B vitamins, vitamin K and Selenium.  Broccoli contains several bioactive compounds that demonstrate an anti-inflammatory benefit plus compounds to support detoxification pathways.

 

  1. Preheat the oven to 190C, gas mark 5.
  2. Place the broccoli florets in a large bowl.
  3. Mix together the dry spices and add 2tbsp of the olive oil. Drizzle over the broccoli and toss with your hands to coat.
  4. Spread the broccoli out in a baking tray and place in the oven. Bake for 20 minutes
  5. Meanwhile mix the harissa paste with the remaining olive oil.
  6. Remove the broccoli from the oven and add the chickpeas, benas, tomatoes, peppers and harissa oil. Toss lightly.
  7. Place the dish back in the oven for 5-10 minutes until heated through.
  8. Season to taste.
  9. Serve on a bed on kale salad or other leafy greens and drizzle over the pomegranate seeds to serve.

 

Nutrition per serving 232kcal, Fat 10.1g, Carbohydrates 16.9g, Protein 12.3g

Did You Know?

Use cauliflower instead of broccoli if wished.

 

2 heads of broccoli, broken into florets

3tbsp olive oil

1tsp ground cumin

Pinch of cinnamon

1tsp smoked paprika

3tbsp olive oil

1 can (400g) cooked chickpeas drained

1 can butterbeans, drained

1tbsp harissa paste (or more depending on how spicy you like it)

salt and black pepper

12 cherry tomatoes, halved

1 red or yellow roasted pepper (in a jar), cut into chunks

4tbsp pomegranate seeds

 

chopped wilted kale or leafy greens to serve.