Charred Broccoli Steaks with CHIMMY'S Smoky Chimichurri White Bean Purée

This charred broccoli recipe combines crispy broccoli steaks with a creamy CHIMMY'S smoky chimichurri white bean purée, fresh blood oranges and toasted pumpkin seeds. It works equally well as a vegetarian main course or as a colourful side dish for grilled fish or meat.

Ingredients

For the Smoky Chimichurri White Bean Purée

• 400g tinned white beans, drained
• 200g Smoky CHIMMY'S BBQ Chimichurri
• 40ml orange juice (plus extra if needed)
• 5 tbsp olive oil
• Salt, to taste

For the Broccoli

• 2 heads of broccoli
• 2 tbsp olive oil
• Salt, to taste

For the Blood Orange Dressing

• Juice of 1 blood orange
• 3 tbsp olive oil
• 1 tsp Dijon mustard

To Finish

• 3 blood oranges, peeled and sliced
• 5 tbsp pumpkin seeds, toasted

Method

1. Make the White Bean Purée

Drain the white beans and add them to a blender with the Smoky CHIMMY'S BBQ Chimichurri, orange juice and olive oil. Blend until smooth and creamy, with a mayonnaise-like consistency. Add a little more orange juice if required. Season with salt to taste and set aside.

2. Prepare the Broccoli

Trim the broccoli into thick steaks, keeping as much of the stalk intact as possible. Brush both sides with olive oil and season with salt.

3. Cook the Broccoli

Heat a frying pan over a medium-high heat and cook the broccoli steaks until golden on both sides. Transfer to a preheated oven at 180°C and roast for 5 minutes, or until just tender. Chef's tip: cooking the broccoli over a grill or barbecue instead of in a pan gives it an even smokier flavour and deeper char.

4. Toast the Pumpkin Seeds

Toast the pumpkin seeds in a dry frying pan over a medium heat until lightly golden and fragrant.

5. Make the Blood Orange Dressing

Whisk together the juice of the remaining blood orange, olive oil and Dijon mustard until well combined.

6. Assemble the Dish

Gently warm the white bean purée and spread it onto a serving platter or individual plates. Arrange the charred broccoli steaks on top, followed by the sliced blood oranges. Scatter over the toasted pumpkin seeds and finish with the blood orange dressing.

Serving Suggestions

Serve warm as a vegetarian main course or enjoy cold as a vibrant salad. It pairs beautifully with grilled fish, roasted chicken or barbecued meats.

Recipe Tips

• Grill the broccoli instead of pan-frying for extra smoky flavour.
• Add extra orange juice to the purée if you prefer a lighter consistency.
• Toasting the pumpkin seeds enhances their flavour and adds extra crunch.
• The white bean purée can be made a day in advance and gently reheated before serving.

Frequently Asked Questions

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