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Did you ever imagine puff pastry could be part of a (fairly) nutritious meal? Or that it would be pretty easy to throw together?! Behold, the roasted broccoli pastry. Thank you, Simon.

You will need

Serves 2

  • 1 broccoli, halved lengthwise, and blanched for 3 minutes
  • 2 sheets packet puff pastry
  • 2 tablespoons margarine, melted
  • 1 teaspoon black sesame seeds

For the harissa sauce:

  • 2 red capsicums, roughly chopped
  • 1 red chilli
  • 4 cherry tomatoes
  • 1/2 red onion
  • 2 cloves garlic
  • 20 almonds, blanched
  • 2 tablespoons chilli jam
  • Salt and pepper
  • 30ml grapeseed oil (for frying)

For the spinach:

  • 10ml grapeseed oil
  • 1 bunch English spinach
  • 1 lemon, juice
  • 100ml water
  • 1/2 lemon, juice only
  • Salt and pepper

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15 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 180°C fan-forced.

  2. Step 2

    Wash the spinach under cold water and place in a hot pan with grapseed oil, then the lemon juice and a pinch of salt. Stir, and cover with a lid for a few seconds to wilt. Remove from the heat and set aside. Chop it up a bit into smaller pieces.

  3. Step 3

    For the harissa sauce, place everything into a blender (except for the oil) and blend until smooth. Place sauce in a pan with a little oil and cook down until thick. Let cool.

  4. Step 4

    Take the puff pastry and place the chilli sauce in the middle, spreading it around but leaving about 5cm of un-sauced border around the edges of the pastry. Top the sauce with wilted spinach. Place your halved (and pre-blanched) broccoli in the middle of the spinach and then fold the edges of the pastry inward toward the broccoli to make a frame. Paint the pastry and broccoli with a little melted margarine and sprinkle with salt. Then sprinkle black sesame seeds around the edges of the pastry.

  5. Step 5

    Cook in the preheated oven for 30 minutes, until the pastry is golden and the broccoli nicely roasted.

  6. Step 6

    Remove the pastry from the oven. Set on a plate with any remaining spinach on the side!

Recipe: Simon Toohey

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