During my last two pregnancies I developed gestational diabetes, which meant I had to drastically overhaul my diet. I found it infuriating at times but one effect that has outlasted the pregnancies is a deep-rooted love for green vegetables, in particular, barbecued broccoli. I discovered this miracle in a recipe book called Community, which put salads front and centre and inspired its readers, myself included, to eat a lot more greenery. This salad counts that book as inspiration. Serves 6 with leftovers. Cooking time: 10 minutes | Prep time: 10 minutes.
Ingredients
- 850g broccoli florets
- 3 tablespoons olive oil
- zest and juice of 1 lemon, plus extra lemon juice to serve
- salt and pepper
- 100g baby spinach
- 150g feta, cubed
- 400g tinned chickpeas, drained and rinsed
- 1 tablespoon macadamia oil or olive oil
Methods
- Preheat the barbecue to very hot.
- In a large bowl and working with your hands to ensure the pieces are covered, toss the broccoli florets through the olive oil, lemon zest and lemon juice, then season generously with salt and pepper. Spread the broccoli over the barbecue hotplate and cook for 10 minutes, turning at 3–minute intervals, until charred all over. Don’t be afraid of a little bit of blackness on the broccoli – these are the most delicious bits.
- Add the spinach, feta and chickpeas to a serving bowl and mix everything together well, then tip in your cooked broccoli, drizzle over the macadamia oil, add a big squeeze of lemon and give everything a last toss. Serve.
