Kids Creations
Kids Creations

Broccoli Recipes

Kumara, Broccoli and Corn CousCous

1 kumara
400 grams broccoli
100 grams corn kernels
2 cups vegetable stock
1 cup cous cous
5 tablespoons pine nuts, roasted
1 avocado cut into 2cm chunks
1 bunch fresh mint
2 tablespoons olive oil
1 lemon

Preheat oven to 180°C.
Peel and dice kumara into 2cm pieces, then roast or bake for 20 minutes.
Meanwhile, wash the broccoli, and cut into small florets. Steam broccoli and corn kernels.
In a saucepan bring stock to the boil. Place cous cous in a large bowl and pour 1 cup of heated stock over the cous cous. Gently fork through. Let the cous cous sit for 5 minutes then fluff the cous cous with the fork again.
Mix in broccoli, corn kernels, sweet potato and pine nuts. Carefully fold the avocado pieces and mint leaves through.
Drizzle with olive oil and lemon juice, then serve...

Chicken, Broccoli & Almond Pasta

200 grams pasta, spaghetti or any other pasta
1 large broccoli, cut into small florets
3 tablespoons unsalted butter or olive oil
2 cloves garlic, crushed
1½ cups cooked and sliced chicken
1 teaspoon chicken stock powder
1 tablespoon grated lemon zest
4 tablespoons lemon juice
½ cup slivered almonds
freshly ground black pepper
½ cup chopped fresh basil
½ cup chopped fresh parsley

Cook the spaghetti or pasta shapes until al dente. Cook broccoli in boiling water briefly for 2 minutes. Remove from heat immediately, drain, and set aside.
Heat the butter or oil in a pan. Stir in the garlic, let it sizzle for 10 seconds then add the chicken, chicken stock powder, lemon zest and juice.

Cook while stirring for a couple of minutes, then add the almonds. Stir the chicken mixture and broccoli through the pasta, then season with black pepper. Add the herbs and toss well.

Roasted Kumara, Lentil and Broccoli Salad

650 g kumara
500 g broccoli
800 g lentils (canned)
½ cup plain low fat yoghurt

1 tablespoon tahini
1-2 tablespoons toasted sesame seeds
½ cup walnut pieces, toasted

Preheat oven to 180°C. Line a large baking tray with baking paper. Peel and dice kumara into 2cm cubes. Place kumara on tray, spray with oil and season with black pepper. Bake for 25 minutes.
Meanwhile, cut broccoli into florets, and blanch until bright green. Drain well. Place kumara, broccoli and canned lentils into a bowl. Season with black pepper and stir to combine.

Mix yoghurt and tahini together, thin with a little warm water if necessary. Drizzle yoghurt dressing over salad, sprinkle sesame seeds and walnuts over, then serve. Serves 4.

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