Prep Time: 15 minutes | Cook Time: 15 minutes | Serves: 4
Ingredients
- 1 cauliflower, trimmed
- 1 head broccoli (approx. 300g)
- ½ butternut pumpkin
- 2 red onions, peeled
- Olive oil, for brushing
- 50g Forresters roasted & salted macadamias, roughly chopped
- Handful mint leaves, to serve
Tahini and garlic yogurt:
- 150g Lyttos Greek style pot set yogurt
- 50g tahini
- 2 cloves garlic, finely minced
- Juice of ½ lemon
- ½ tsp salt
Chilli maple syrup:
- 2 tbsp maple syrup
- ¼ tsp ground chilli
Method
- Mix the yogurt with the tahini, garlic, lemon juice and salt. Whisk in enough water to make it thick but pourable, then set aside.
- Mix the maple syrup and chilli together and set aside.
- Preheat an overhead grill to high (see note). Cut the vegetables into slices, ‘steaks’ or florets, making sure they’re not too thick.
- Arrange all of the vegetables in a single layer on a large, flat oven tray. You may need to do this over 2 trays. Brush with oil, season and place under the grill for a few minutes each side or until nicely charred and tender, removing pieces individually as they’re ready (see note).
- Spread the tahini yogurt on the base of a platter. Top with the charred vegetables. Drizzle with chilli maple syrup and scatter with macadamia nuts and mint leaves.
Optional
You can also grill the vegetables on a bbq or chargrill.
Butternut pumpkin skin can be peeled off or left on.
If some vegetables are still a little underdone, they can be placed in a hot oven to cook until tender.