Recipe:
Roasted Broccoli & Spinach Pastry
Posted in Freshly Picked
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. 🙏
Prep:
15
mins
bake
30
mins
makes
2
Totally Doable
You will need:
- 1 broccoli, halved lengthwise, and blanched for 3 minutes
- 2 sheets packet puff pastry
- 2 tablespoons margarine, melted
- 1 teaspoon black sesame seeds
- 2 red capsicums, roughly chopped
- 1 red chilli
- 4 cherry tomatoes
- ½ red onion
- 2 cloves garlic
- 20 almonds, blanched
- 2 tablespoons chilli jam
- Salt and pepper
- 30ml grapeseed oil (for frying)
- 10ml grapeseed oil
- 1 bunch English spinach
- 1 lemon, juice
- 100ml water
- ½ lemon, juice only
- Salt and pepper
~
Recipe:
Simon Toohey
Directions:
- 1Preheat the oven to 180°C fan-forced.
- 2Wash 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.
- 3For 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.
- 4Take 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.
- 5Cook in the preheated oven for 30 minutes, until the pastry is golden and the broccoli nicely roasted.
- 6Remove the pastry from the oven. Set on a plate with any remaining spinach on the side!
Did you enjoy this recipe?
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