This dish is the kind of food I turn to when I'm feeling a bit sluggish, but want something fulfilling and tasty. I love the taste of chargrilled broccoli, and when combined with the creamy chickpeas, nutty quinoa and tart grilled lemon dressing, it's a real winner. Perfect for work-day lunches and mid-week dinners, by itself or with a simple piece of grilled fish.
Serves 4-6 as a side
1 head broccoli, trimmed into florets, stem sliced
1 can chickpeas
1 cup quinoa, rinsed
1/2 jar marinated artichokes, roughly chopped
Large handful fresh herbs (I use parsley, mint and basil), finely chopped
2 lemons, cut into cheeks
1 crushed garlic clove
Extra virgin olive oil
Sea salt and cracked pepper
Pre-heat your griddle pan or BBQ grill. Drizzle the broccoli florets and stems with olive oil and add to the pan when hot, tossing until charred.
Cook the quinoa to packet instructions until tender. Set aside.
When the broccoli has cooked, add the lemon cheeks to the pan and grill until soft and charred.
Squeeze the grilled lemon cheeks into a small bowl with a good glug of olive oil, crushed garlic clove and season to taste. Mix thoroughly.
Assemble the salad by mixing the quinoa, broccoli, chickpeas and artichokes with the freshly chopped herbs. Drizzle with the charred lemon dressing.