Chargrilled Broccolini with Toasted Seeds, Feta and Chilli

Can you say seed bonanza!?! Because that’s what this is my friends! Lots and lots of healthy, yummy, crunchy seeds with delicious chargrilled broccolini and feta. Oh yeah! I feel healthy even just thinking about it.

Last week there was international Yoga Day. I really love yoga. I can’t bend in half, do the standing splits, put my legs behind my head or anything silly like that but I love it. I love the physical workout and mental calm I feel. I started out doing Bikram Yoga for a few years but once I tried the other alternatives like Ashtanga, Anusara and Hatha there was no turning back. One of my yoga instructors likened Bikram Yoga to McDonalds Yoga and I think she was spot on (sorry any avid fans out there, it just wasn’t for me). I would have loved to go to one of the Yoga Day events but unfortunately I’m not even close to bending in half let alone touching my toes right now being eight months pregnant. I’m also pretty big for being eight months pregnant, or at least so I’m told. So many people, people I don’t even know, think it’s okay to comment on how big I look. Why is it that it’s considered very rude to comment on someone’s weight or figure but when someone is pregnant it’s completely fair game? It also seems fair game to touch that pregnant lady’s belly too. Not cool people! I don’t go up and touch a stranger’s beer belly and give it a good rub. You’re also a cauldron of sensitive hormones just waiting to bubble over when you’re pregnant and little comments on your weight certainly help that cauldron bubble over! There’s my little rant over. Hmmm. Unfortunately I’ve had to give up my regular yoga classes now – I’m currently just a tad or two slower than all the other nimble body class goers. But I have found some great pregnancy yoga classes on Youtube (here’s my favourite). So I’m a happy camper at home doin’ a little stretchin’. Definitely recommend this or any pregnancy yoga classes to any pregnant ladies out there.

So where was I going with this? Oh yeah… Well once I’ve done some yoga I just feel so good about myself I sneer at the chocolate in my pantry and actually want to cast aside those delicious crunchy and salty fries (can you tell I haven’t done yoga today?) in favour of fresh, healthy and nutritious food that feeds my inner goddess (wink!). Chargrilled Broccolini with Toasted Seeds, Chilli and Feta really is just perfect. Its super healthy and the seed overload really feels like you’re doing something good for your body. I love to put the broccolini on a good grainy slice of toast, but it really is super good without the toast just tossed together and served as a side or a salad. It’s also great along side a piece of grilled chicken, fish or beef. You may also want to try chopping up the broccolini and tossing it through some soba noodles for a delicious and healthy lunch or salad. However you serve it I guarantee you’ll think it’s delicious and you’ll feel like you’re doing something really good for yourself (so you can have that piece of chocolate guilt free!).

Enjoy!

xo Kate

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Chargrilled Broccolini with Toasted Seeds, Feta and Chilli

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2

Author My Little Larder

Ingredients

• 1 Tbsp pumpkin seeds
• 1 Tbsp sunflower seeds
• 1/2 Tbsp sesame seeds
• 10 broccolini stems approximately 200g/7oz
• 1 Tbsp olive oil plus extra to drizzle on top
• 1 clove garlic thinly sliced
• 1/2 lemon juiced and zested
• 2 slices lengthways grainy bread loaf
• 40 g 1.5oz feta
• 1/2-1 tsp chilli flakes

Instructions

1. Put pumpkin seeds in a dry fry pan (skillet) over medium heat and toast until lightly browned and fragrant. The seeds will burn easily so ensure you keep a close eye on them and stir regularly, it will only take around 3-4 min. Remove from the pan and allow to cool. Repeat with the sunflower seeds (about 2-3 min) and sesame seeds (only about 1 min). Don’t be tempted to toast all the seeds together, the cook at different rates so will burn if you do this.
2. Bring a large pot of salted water to the boil. Trim the broccolini stems and add to the boiling water. Cook for 1 minute only. Remove and immediately transfer into a bowl of ice-cold water. Remove and pat dry with a tea towel or paper towels.
3. Heat a griddle pan (or BBQ) until hot. Lightly toss the broccolini stems with a drizzle of olive oil, sea salt and freshly cracked black pepper. Make sure you oil the food and not the pan, if you oil the pan you will get a lot more smoke. Place broccolini on the griddle, turning regularly, cook until slightly wilted and char marks on all sides, approximately 8 min. Just before they are ready to come off toss in the garlic and cook for around 30 sec, it will burn quickly so only leave it on for a short time. Remove and toss with lemon juice.
4. Slice the loaf lengthways and toast. Top with your choice of butter or olive oil then top with the broccolini, seeds, crumbled feta, lemon zest, chilli flakes, a good whack of black pepper and a drizzle of olive oil. Serve.

Recipe Notes

Note 1. Any leftover toasted seeds are delicious sprinkled over your morning cereal or sprinkled over some yoghurt and poached fruit to give it a little crunch.