Broccoli is a versatile ingredient. In today’s dinner tahini will be responsible for the flavor.
Boil 120 grams of farro al dente.
I use almost 700 grams of broccoli. Wash it, remove the hard parts of the stem and chop it all in smaller parts. Mix 2 table spoons of tahini with 2 teaspoon of raz el hanout spices, the juice and the grated skin of 1 lime, 1 table spoon of olive oil, pepper, salt and extra water to obtain a smooth consistency. Mix with the broccoli and set aside.
Chop 4 garlic cloves, 1 chili and fry in a drizzle of olive oil. Add the broccoli with the marinate. Add 20 grams of pumpkin seeds and 6 chopped juicy dates. Bake for approximately 10 minutes, stir regularly. Mix with the farro. Finish with chopped fresh dill and crispy halloumi.
It doesn’t look so tasty, but it surely is and above all, it’s campervan proof.
Thanks delicious.nl for the inspiration.
Doc V's Healthy Kitchen 