Charred broccoli, kale, chickpeas and Ricotta

Recipe by: Currabinny Cooks

This dish leaves a delicious sweet charred outside infused with garlic, while still being satisfyingly crunchy on the inside but without any hint of rawness

Charred broccoli, kale, chickpeas and Ricotta

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

5

MINUTES

Ingredients

  • 1 head of broccoli, stalk cut away and cut into florets

  • 1 tin of chickpeas

  • 1 garlic clove, crushed

  • 60ml olive oil

  • 1 bunch of curly kale, stalks removed, cut into small pieces

  • 250g ricotta

  • 2 tbsp of tarragon

  • 2 tbsp of parsley

  • zest of ½ lemon

  • juice of 1 lemon

  • 1 tsp chilli flakes

  • sea salt

  • black pepper

Method

  1. Preheat the grill in your oven to high.

  2. Toss the broccoli with the chickpeas in olive oil, garlic, salt and pepper. Place on a baking sheet lined with baking paper and grill for five minutes, tossing once until the broccoli is starting to become tender but is still bright green, slightly charred with a good bite.

  3. Massage the kale pieces with the lemon juice and a little sea salt until just starting to become tender. Arrange the broccoli and chickpeas on a platter and arrange the kale pieces in and amongst the mixture. sprinkle over the herbs, tossing gently and spoon ricotta in dollops around the platter.

  4. Lastly, sprinkle the lemon zest over and another pinch of salt and pepper. Serve.

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