Charred Kale and Broccoli with Garlic and Herb Broad Bean Pesto

Savor the flavors of charred kale and broccoli paired with a zesty garlic and herb broad bean pesto – a nutritious and delicious delight!

Serves 2

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients:

• 1 head of broccoli

• ½ a bunch of kale

• 2 tsp cooking oil

• 1 can broad beans

• ½ a lime

• Small bunch of parsley

• 3 tbsp Mogambo Roasted Garlic Condiment

• 4 tbsp olive oil

• 1 tbsp tahini

• ½ tsp salt

• 2 tbsp chestnuts

• Small handful of mint leaves

Method:

1. To prepare the hummus, pick the parsley, and add to a blender  with the broad beans (drained), Mogambo, tahini, olive oil, the juice of the lime, and the salt. Blend until smooth, 2-3 minutes. Place in the fridge. 

2. Heat a pan over a high heat. Cut the broccoli into bite size florets, and pick the kale from the stem. 

3. When the pan is hot, add some oil, the broccoli, and a pinch of salt. Cook until charred and just cooked through, approx 2 mins. 

4. Place the pan back on the heat, add some more oil, and the kale. Add a splash of water (2-3 tbsp), and a pinch of salt, and cook until charred and cooked through, approx 2 mins. 

5. To serve, spoon some of the hummus onto plates, and place the charred vegetables on top. Garnish with the chestnuts and mint, and serve.