Serves 4
2 heads broccoli – cut into florets
400g can of butter beans – rinsed and drained
2 tsp smoked paprika
½ tsp sea salt
2 tbsp cooking oil
½ cup millet
1 cup water
2 tbsp extra virgin olive oil
¼ tsp sea salt
Creamy Lemon Tahini
¼ cup hulled tahini
2 tbsp extra virgin olive oil
1 lemon – zest and juice
2 cloves of garlic – crushed and finely chopped
¼ tsp sea salt
2 tbsp water – to loosen
Crispy Chilli Tofu
300g firm tofu – cut into cubes
2 tbsp cornflour
¼ tsp sea salt
1 tbsp chilli oil
To Finish
1 avocado – cut into bite-sized pieces
1 cup herbs – chopped
½ cup pumpkin seed – toasted
2 tbsp chilli oil
Ingredient Swaps
Preheat the oven to 200°C.
Add the millet and water to a pot and bring to the boil. Reduce to a simmer and cook for 7 minutes. Remove from the heat, stir through the oil and sea salt, and fluff with a fork. Set aside to cool slightly.
Place the broccoli florets and butter beans on a large baking tray. Sprinkle with smoked paprika and sea salt, drizzle with oil, and toss to coat. Spread into a single layer.
In a bowl, combine the tofu cubes, cornflour, and sea salt. Gently toss until evenly coated. Add the chilli oil and toss again. Arrange on a separate lined baking tray.
Place both trays in the oven (broccoli on the top rack, tofu underneath) and roast for 20–25 minutes, or until golden and crisp.
To make the creamy lemon tahini, add all ingredients to a small bowl and mix until smooth and creamy.
To assemble, add the cooked millet to the tray of roasted broccoli and butter beans and toss to combine. Top with the tofu and drizzle over the creamy lemon tahini. Finish with the avocado chunks, fresh herbs, and pumpkin seeds, and an extra drizzle of chilli oil.
Store leftovers in an airtight container in the fridge for up to 3 days.
