Charred Sweet Stem Broccoli and Kale with Turmeric Hummus
A dish that ticks all the right boxes – colourful, flavoursome and nutritious.
To make the hummus, put 5cm piece turmeric, dried tumeric cumin, garlic, chickpeas, tahini, lemon zest and juice and olive oil in a blender and blitz until smooth, adding up to 1/4 cup water to thin. Season with salt as required.
Heat 2 Tbsp olive oil in a small saucepan over a gentle heat, Slice remaining turmeric into slivers and fry with the garlic until golden, remove from the heat, add the chilli and olives and set aside. Just before serving, stir in the orange zest and juice to form a dressing.
Heat a grill over a medium-low heat and add the broccoli and kale, grill for 4-5 mins on one side, then turn over and grill for another minute or until just tender.
Smear the hummus across a serving platter, add the broccoli and kale, then spoon over the dressing. If using the anchovies, scatter on top.
8cm piece fresh turmeric, peeled
1 tsp ground turmeric
1 tsp ground cumin
1 clove garlic
1 tin chickpeas, drained
1/4 cup tahini
1 lemon, grated zest and juice
1/4 cup extra virgin olive oil
3 Tbsp olive oil
2 cloves garlic, cut into slivers
1 red chilli, sliced
1/4 cup kalamata pitted olives
grated zest 1 orange and juice of 1/2 orange
1 bunch kale or cavolo nero, stripped from the stems
1 bag sweet stem broccoli
3-4 anchovies, sliced (optional)