It packs a nutritious punch and, prepared right, this versatile superfood is a winner. Roasted, steamed or even braaied – here’s to the magic of broccoli.
Trying to cut down on carbs? Finely chopped broccoli is a fresh alternative to rice.
TIP Arrange the meatballs on top and finish with lemon wedges and fresh basil.
Traditional broccoli chicken is a one-dish favourite. Sadly, the original version contains a lot of fat. Our version is healthier and virtually effortless.
TIP Remove the tin foil, sprinkle the cheese over and roast for another 10-15 minutes or until the chicken is golden brown.
Marinate the broccoli for at least an hour or even overnight in the fridge. It’s so delicious you’ll be tempted to eat it straight from the fridge.
TIP Drizzle any remaining marinade over as dressing.
This soup with its delightfully eastern flavour is quick and easy to make.
TIP Serve the soup in bowls and finish with the pepper and roasted broccoli.
Broccoli can even be braaied over the coals! The chakalaka butter adds extra zing to these kebabs.
TIP Drizzle the lemon juice over and arrange on a plate.
Many people don’t enjoy broccoli stems – they can be quite hard and are often cut off and discarded. We use the stems for this egg tart – feel free to experiment with flavours to your heart’s content.
TIP Slice into squares and serve or store in the fridge for up to three days.