This recipe actually changed my life. For as long as can remember I have turned my nose up to broccoli. If anyone asked me if I wanted any I would always come back with the same answer, “I don’t eat tree’s”. How stupid was I? Broccoli is actually gorgeous and for 45 year I hadn’t even let myself try it because I didn’t like how it looked. One day in November 2017 I decided to give it a go as I had heard just how good it is for diabetics. I found this recipe, made it and WOW!! it was amazing. The broccoli is roasted and crispy and when the buds get a little charred it adds to the taste. Add that to everything else and you’ll want it every week.
Serves 4
Ingredients
- 5 – medium red potatoes diced (no need to peel)
- 2 – shallot
- 1 tbsp – dried thyme
- 1 – large broccoli head
- 2 – leeks
- 1 – courgette
- 80g – grated cheddar cheese
- 1 tbsp – wholegrain mustard
- 1 block – feta cheese
- extra virgin olive oil
- salt & black pepper
Method
- Preheat your oven to 200c
- Chop the potato into 1.5cm chunks and place onto a large lined baking tray
- Cut the shallots lengthways down the centre and slice into half moons. Place on top of the potato
- Drizzle over some olive oil, sprinkle over a good pinch of salt and the dried thyme.
- Place onto the top shelf of your oven and back for 30 minutes, turning halfway
- Cut the broccoli into small trees, discarding the hard stalks and place onto a smaller lined baking tray
- Pop onto the middle shelf of the oven for 15 minutes
- Remove the root and the dark green top from the leeks and discard, half them down the centre and slice into half moons
- Remove the top and bottom of the courgettes and discard, half them down the centre and slice into half moons
- Place a frying pan on a high heat with no oil, add the courgette for 6 minutes, turning every now and again to brown but not burn
- Remove courgette from pan and set aside
- Put a little olive oil in the frying pan, add the leek and cook for 5 minutes
- Stir in the wholegrain mustard, add the courgette and cook for another 2 minutes
- Once the potatoes and broccoli are done remove them from the oven. Now its time to bring everything together
- Turn your grill onto high
- Place the courgette/leek mixture evenly over the potatoes followed by the broccoli
- Crumble the feta cheese evenly over the pan haggerty and finally sprinkle over the cheddar cheese.
- Place it all under the grill for 3 minutes until the cheese is golden and bubbling
- Serve onto plates and enjoy
