COOKING TIME: 45 MINUTES
INGREDIENTS
PROTEIN/CARB
50g (2oz) oat groats a drizzle of olive oil a pinch of sea salt
MAIN VEG
juice of 1⁄2 grapefruit
2 tablespoons extra virgin olive oil 1 tablespoon pink peppercorns
a pinch of sea salt
a sprig of fresh oregano
1 head of broccoli
SAUCE
juice of 1⁄2 grapefruit
2 tablespoons extra virgin olive oil sea salt, to taste
TOPPING
1 tablespoon pink peppercorns, crushed a sprinkle of fresh oregano
a sprinkle of poppy seeds
1⁄2 grapefruit, divided into segments
METHOD
PROTEIN/CARB
Place the oat groats in a pan with 150ml (5 oz) water, a drizzle of olive oil and a pinch of salt. Bring to the boil, cover and simmer for 30 minutes until the water is absorbed and the groats soften, taking care not to burn the bottom of the pan and topping up with more water if necessary.
MAIN VEG
Place the grapefruit juice with the olive oil, pink peppercorns, sea salt and oregano in a resealable bag and swirl to combine. Add the broccoli, ensure it is evenly coated and set aside to marinade for at least 30 minutes, and ideally overnight.
Preheat the oven to 160°C (325°F)/gas mark 3. Place the broccoli on a baking tray (sheet) lined with baking paper and cover in the marinade. Wrap up tightly in the paper and cook for 10 minutes, then uncover and bake for a further 15–20 minutes, until tender.
SAUCE
In a bowl, combine the grapefruit juice, olive oil and sea salt.
ASSEMBLING
Spoon the groats onto a plate and lay the broccoli on top. Drizzle over the sauce and scatter over the toppings.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"
