The Sol Journal

Roasted Broccoli with Zesty Pea Purée

recipes

Roasted Broccoli with Zesty Pea Purée

23 June, 2024

This warming and zesty side dish is packed with flavour, fibre, and liver-loving ingredients.

Serves: 1
Time: 30 minutes

This warming and zesty broccoli and pea side dish is packed full of flavour, fibre and liver loving ingredients. This is exactly what the doctor ordered this season–or should we say liver from the incredible health benefits it brings! Broccoli, along with other cruciferous vegetables, produce liver detoxifying enzymes helping to fight off infection and break down toxins & food. We’ve paired broccoli with green peas to boost fibre, support digestion and strengthen the immune system making this a killer (and delicious) combo. 

Ingredients

2.5 cups peas, defrosted
1/2 cup mint leaves
1 tablespoon lemon juice
Sea salt & pepper, to taste
1 broccoli head, florets cut
2 tablespoons almond flakes
Extra virgin olive oil, to drizzle

Method

  1. Preheat the oven to 180ºC and line a baking tray with baking paper. 
  2. Slice broccoli florets finely lengthways, about 1–2 millimetres in thickness. Gently toss sliced broccoli in a drizzle of olive oil and sea salt. Transfer to the baking tray separating each slice. Bake for 15 minutes.  
  3. Bring a small saucepan of water to a boil. Boil peas for 3–4 minutes until soft and cooked. Drain well.
  4. Transfer peas to a high-speed blender, along with the mint leaves, lemon juice and salt & pepper. Blitz until you reach a smooth and creamy consistency. Set aside.
  5. Remove broccoli from the oven and flip each slice. Add almond flakes and cook for a final 6–8 minutes, or until crispy.
  6. Pour the pea purée onto a side dish, smoothing out using the back of a spoon.
  7. Place broccoli and almond flakes on top and garnish with mint leaves.
  8. Drizzle with olive oil and lemon juice just before serving.