plus minimum 1 hour to marinate
Cook time: 30 min
Serves:4
INGREDIENTS
For the broccoli:
3 garlic cloves
1 tbsp fresh ginger, minced
1 shallot, finely chopped
1 tbsp tandoori masala powder
1 lemon, juiced
120 ml thick yogurt
1 large bunch purple sprouting broccoli, long stems in tact
For the mint chutney:
large bunch of mint
handful of coriander leaves
1 shallot, chopped
1 green chilli, deseeded and finely sliced
1 lime, juiced
120 g yogurt
1 tbsp olive oil
METHOD
1. For the broccoli: Place the garlic, ginger and shallot into a food processor and blend into a smooth paste. Fold in the tandoori spice, lemon, 1 teaspoon salt and yogurt.
2. Place the broccoli in a large bowl and pour over the marinade, mixing well with your hands. Pop in the fridge to marinate for a minimum of 1 hour and maximum of 12 hours.
3. After marinating, preheat the oven to 200C/180C/gas 6. Place the marinated broccoli on a large baking tray and roast for about 25-30 minutes or until tender. Keep an eye on it as the marinade can catch in the oven.
4. For the mint chutney: Place all the chutney ingredients in a food processor and pulse into thick and chunky sauce. Season to taste.
5. Drizzle the purple sprouting broccoli with a little lemon juice to serve with the mint chutney.
