Grilled Broccoli Cutlets with Yoghurt, Brown Rice and Raisin Salad
/
Grilled Broccoli Cutlets with Yoghurt, Brown Rice and Raisin Salad
Ingredients
2 large heads broccoli, sliced into quarters lengthways (cutlets)
2 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 x 250g bag Coles brown rice microwave pouch (pre cooked)
1/3 cup pepita seeds, toasted
¼ cup sunflower seeds, toasted
1/3 cup raisins
½ bunch flat leaf parsley, chopped
½ bunch dill, chopped
½ cup whole roasted almonds, chopped
2 cups Jalna Greek yoghurt
1 tablespoon Sriracha chilli sauce
Dressing:
Juice & zest of 1 lemon
½ teaspoon ground sumac, plus extra to serve
2 tablespoons Red Island olive oil
1 tablespoon honey
Sea salt to taste
Method
Pre-heat a BBQ plate or frying pan to a high heat. Peel the stems of the broccoli with a vegetable peeler and slice each broccoli into 6 wedges lengthways/cutlets.
Toss the broccoli in oil and sea salt and grill for 2-3 minutes each side, or until charred and slightly tender, but still holding their shape.
Meanwhile, heat the brown rice pocket in a pan or microwave and place into a bowl along with the pepita seeds, sunflower seeds, raisins, parsley, dill and almonds.
Whisk all the dressing ingredients together in a bowl, pour over the brown rice salad and toss well to coat everything in the dressing.
Place the yoghurt in a bowl and if thick, whisk a little water into it to make a smooth sauce. Spoon the yoghurt onto the base of a serving platter and top with layers of the brown rice salad and cutlets. Garnish with a sprinkling of sumac and drizzle over the chilli sauce if using before serving.
Recipe by Courtney Roulston
