Broccoli lovers unite! A simple, heart-warming dish, rich in nutrients including folate, potassium and iron from the broccoli teamed with juicy minerals from the pesto (herbs always up the mineral content in a meal) and some plant-based protein and healthy fats from almonds.
If you want to make this recipe vegan, omit the ricotta and add cherry tomatoes or another vegetable of choice. So easy to make, it takes literally a few minutes to prep and then into the oven:
Serves 6-8 as a side
GF, SF, V
3 heads broccoli, halved down the middle, stalks trimmed
1/4 cup olive oil
4 tbsp pesto
1/4 bunch dill, leaves picked
1 small bunch micro sorrel, or can use another herb of choice
1/3 cup almonds, chopped
Sea salt and black pepper
1. Preheat oven to 200C and line a large baking tray with greaseproof paper.
2. Cut broccoli heads in half and place cut side down on baking tray.
3. Drizzle with olive oil and sprinkle with sea salt then place in oven to cook 30-40 minutes (depending on how crispy you like your broccoli).
4. Remove from oven, and crumble ricotta, herbs and almonds around the broccoli heads. Drizzle with pesto, season and serve with lemon wedges.
Jacqueline Alwill is Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is hugely dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself with an in-demand nutrition practice, and as an author, presenter, director of whole foods catering company, Brown Paper Kitchen. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste.
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