Recipe Roasted Broccoli & Spinach Pastry
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Baking
Entertaining
Breakfast & brunch
Snacks
Did you ever imagine puff pastry could be part of a (fairly) nutritious meal? Or that it would be pretty easy to throw together?! Behold, the roasted broccoli pastry. Thank you, Simon.
You will need
Serves 2
- 1 broccoli, halved lengthwise, and blanched for 3 minutes
- 2 sheets packet puff pastry (gluten-free if needed)
- 2 tablespoons margarine, melted
- 1 teaspoon black sesame seeds
For the harissa sauce:
- 2 red capsicums, roughly chopped
- 1 red chilli
- 4 cherry tomatoes
- 1/2 red onion
- 2 cloves garlic
- 20 almonds, blanched
- 2 tablespoons chilli jam
- Salt and pepper
- 30ml grapeseed oil (for frying)
For the spinach:
- 10ml grapeseed oil
- 1 bunch English spinach
- 1 lemon, juice
- 100ml water
- 1/2 lemon, juice only
- Salt and pepper
Recipe: Simon Toohey
Directions
-
Step 1
Preheat the oven to 180°C fan-forced.
-
Step 2
Wash the spinach under cold water and place in a hot pan with grapseed oil, then the lemon juice and a pinch of salt. Stir, and cover with a lid for a few seconds to wilt. Remove from the heat and set aside. Chop it up a bit into smaller pieces.
-
Step 3
For the harissa sauce, place everything into a blender (except for the oil) and blend until smooth. Place sauce in a pan with a little oil and cook down until thick. Let cool.
-
Step 4
Take the puff pastry and place the chilli sauce in the middle, spreading it around but leaving about 5cm of un-sauced border around the edges of the pastry. Top the sauce with wilted spinach. Place your halved (and pre-blanched) broccoli in the middle of the spinach and then fold the edges of the pastry inward toward the broccoli to make a frame. Paint the pastry and broccoli with a little melted margarine and sprinkle with salt. Then sprinkle black sesame seeds around the edges of the pastry.
-
Step 5
Cook in the preheated oven for 30 minutes, until the pastry is golden and the broccoli nicely roasted.
-
Step 6
Remove the pastry from the oven. Set on a plate with any remaining spinach on the side!
Recipe: Simon Toohey
More soy-free recipes
Roasted Broccoli & Spinach Pastry
Directions
15 mins to prep
30 mins to cook
-
Step 1
Preheat the oven to 180°C fan-forced.
-
Step 2
Wash the spinach under cold water and place in a hot pan with grapseed oil, then the lemon juice and a pinch of salt. Stir, and cover with a lid for a few seconds to wilt. Remove from the heat and set aside. Chop it up a bit into smaller pieces.
-
Step 3
For the harissa sauce, place everything into a blender (except for the oil) and blend until smooth. Place sauce in a pan with a little oil and cook down until thick. Let cool.
-
Step 4
Take the puff pastry and place the chilli sauce in the middle, spreading it around but leaving about 5cm of un-sauced border around the edges of the pastry. Top the sauce with wilted spinach. Place your halved (and pre-blanched) broccoli in the middle of the spinach and then fold the edges of the pastry inward toward the broccoli to make a frame. Paint the pastry and broccoli with a little melted margarine and sprinkle with salt. Then sprinkle black sesame seeds around the edges of the pastry.
-
Step 5
Cook in the preheated oven for 30 minutes, until the pastry is golden and the broccoli nicely roasted.
-
Step 6
Remove the pastry from the oven. Set on a plate with any remaining spinach on the side!
You will need
Serves 2
- 1 broccoli, halved lengthwise, and blanched for 3 minutes
- 2 sheets packet puff pastry (gluten-free if needed)
- 2 tablespoons margarine, melted
- 1 teaspoon black sesame seeds
For the harissa sauce:
- 2 red capsicums, roughly chopped
- 1 red chilli
- 4 cherry tomatoes
- 1/2 red onion
- 2 cloves garlic
- 20 almonds, blanched
- 2 tablespoons chilli jam
- Salt and pepper
- 30ml grapeseed oil (for frying)
For the spinach:
- 10ml grapeseed oil
- 1 bunch English spinach
- 1 lemon, juice
- 100ml water
- 1/2 lemon, juice only
- Salt and pepper