Prep time: 15 minutes | Serves 4
Gluten Free, Dairy Free, Egg Free, Refined Sugar Free, Low Allergen, Vegan
A Vegetarian Feast in the Macadamia Orchard
We believe in knowing where your food comes from. And who it comes from. So we paid a visit to Serendip, the largest organic macadamia farm in Australia, to cook them a charred broccolini lunch among the maca trees. We wanted to know what goes on in the minds and hearts of the people who dedicate themselves to growing fantastic food that doesn’t cost the earth.
We cooked this Broccolini over Macadamia wood prunings, in the dappled shade of the orchard on a sunny winter’s day.
This dish is a celebration of luscious green veggies. It’s a real hero dish, and a vegan meal that will have diehard carnivores asking for another helping of the green stuff.
You can easily cook this at home, just make sure the stove is hot enough to get a good char on the Broccolini.
If cooking over an open flame, you’ll get an intoxicating smokey aroma, and some of that traditional magic that comes from cooking over a fire.
We paired this with a few other dishes to make a lunchtime feast, but it makes an excellent simple dinner over brown rice, with some healthy nuts sprinkled on top for extra protein and crunch. You could even spice it up with some Korean BBQ Munchies to take it to the next level.
Enjoy this simple delight!
- 2-3 bunches of broccolini (broccoli also works well!)
- 1 bunch spring onions
- 2 cloves garlic
- 4 Tbsp extra virgin olive oil
- Splash of tamari
- Nuts and seeds for sprinkling
This fantastically simple dish is excellent cooked over an open fire, but is a winner any night of the week when we cook it indoors. Broccolini loves a little bit of dark charring for flavour. Whether over the open flame or in a frypan, try to get it hot enough that it toasts without overcooking. You still want a good bit of that crunchy texture to remain. Crunch = freshness.
Slice the spring onions on the diagonal, about 5mm thick. Chop garlic, without being too fussy. This meal can handle some larger chunks of flavour.
In a frypan, over the flame or on a stovetop set to medium-high, cook the spring onions in 1 tablespoon of oil, letting them start to brown, about 3 minutes. Then add the garlic and cook until it is caramel coloured and fragrant. Watch that it doesn’t go too far, as there’s a fine line between perfectly toasty and just plain burnt.
When these are done frying, set them aside.
If using open fire: Toss Broccolini in a bowl with the remaining oil. Arrange the Broccolini in a camping grill, or whatever your preferred outdoor cooking arrangements allow. Hold them over the flame until they start to char on the edges, letting them cook for about 5 minutes. Move them closer or further away from the flame as required to get them tender and charred but not burnt.
If one side gets dark too quickly, just flip them over and let the other side toast. You might flip back and forth multiple times to get the balance right.
Just before taking them off the flame, splash some tamari over them and listen to that satisfying sizzle.
If using a stovetop: In a frypan or wok over very high heat, fry the broccolini with a dash of oil, letting them get a little char in the pan, and take them out while still tender and a lovely vibrant bright green.
Arrange the charred broccolini in your serving vessel, then sprinkle the spring onion and garlic over the top. Finish with a sprinkling of your favourite nuts and seeds. We particularly love black cumin and activated almonds.
Simple as anything, crazy delicious, and a crowd pleaser every single time.