Broccoli steaks with beetroot hummus

Step 1/3

• 1 head broccoli
• 2 tbsp olive oil
• 1 tsp ras el hanout
• ½ tsp chili flakes
• salt
• pepper

• baking sheet
• parchment paper
• bowl (small)
• pastry brush
• knife
• cutting board

Preheat oven to 200°C/392°F. Cut broccoli lengthwise into approx. 2–3 cm/1 in. thick slices to create two steaks. Use remaining florets as well. Add to a baking sheet lined with parchment paper. Mix part of olive oil, ras el hanout, chili flakes, salt, and pepper in small bowl. Brush broccoli with the mixture on both sides. Roast in preheated oven for approx. 20 min., until broccoli is light golden brown but not too dark.

Step 2/3

• 200 g red beets
• 200 g canned chickpeas
• 2 tbsp tahini
• 1 clove garlic
• 1 lemon
• 1 tsp ground cumin
• 2 tbsp olive oil

• blender

Meanwhile, for hummus, add beetroot, chickpeas, tahini, half of garlic, lemon juice, cumin, and part of olive oil in blender and puree until creamy. During mixing, gradually add 1–2 ice cubes until hummus is particularly creamy and airy. Season with salt and pepper.

Step 3/3

• 20 g almonds
• 10 g parsley
• 1 clove garlic
• 1 tbsp olive oil
• 50 g feta cheese

• bowl (small)
• fine grater

For almond gremolata, coarsely chop almonds. Finely chop parsley and finely grate remaining garlic. Zest lemon and mix in small bowl with almonds, parsley, salt, and pepper. Spread beetroot hummus on plates and arrange roasted broccoli steaks on top. Top with crumbled feta and almond gremolata, add little more olive oil if desired, and serve immediately.

Enjoy your meal!