Aubergine & pomegranate flatbreads
Clever nibbles that are ideal for sharing. Top Middle Eastern flatbreads with aubergines, herbs and tahini
Charred broccoli pilaf
Serves 4
Easy
Prep:
Cook:
Serve this easy veggie pilaf midweek, elevated with flaked almonds, tahini, yogurt and parsley. Charring the broccoli gives it extra dimensions of texture and flavour
Skip to ingredients
- 300g basmati rice
- 1/2 tbsp vegetable or sunflower oil
- 1 broccoli headbroken into florets, florets halved lengthways, stalk finely chopped
- 50g butter
- 2 onionsfinely sliced
- 1 garlic clovecrushed or finely grated
- 800ml vegetable stock
- 150g frozen peas
To serve
- 1 tbsp tahini
- 75ml natural yogurt
- handful of flaked almonds
- handful of parsleychopped
Nutrition: Per serving
- kcal527
- fat17g
- saturates8g
- carbs69g
- sugars11g
- fibre11ghigh
- protein18g
- salt0.52g
Method
step 1
Wash the basmati rice, then put in a bowl of water and set aside to soak. Drizzle the oil into a large, lidded frying pan over a medium-low heat and lightly char the broccoli, about 4-6 mins, turning every minute or two. Set aside. Add the butter to the pan and, once melted, stir in the onion. Fry until softened (around 6-8 mins), then stir in the garlic and cook for 1 min.
step 2
Drain the rice and tip into the pan, stir to coat it in the butter, then pour in the stock. Bring to a simmer, then cover with a lid and reduce the heat until it’s gently boiling. Cook for 10 mins, then remove the lid and tip in the frozen peas and the charred broccoli. Put the lid back on and cook for 5-8 mins longer until the veg is tender and the rice is cooked.
step 3
Combine the tahini and yogurt in a small bowl, then drizzle over the pilaf. Scatter over the flaked almonds and parsley, then serve.
