300g tendersteam broccoli
1 tbsp olive oil
1 tsp sumac
1 tsp harissa paste
1 tbsp chopped fresh mint
1 tbsp chopped parsley
200g cream cheese
100g radishes
200g baby carrots


Heat the oven to 210C. Toss 300g tenderstem broccoli on a baking tray with 1 tbsp olive oil and 1 tsp sumac. Sourdough bread drizzle with 1 tbsp oil and sprinkle with another 1 tsp sumac and grill them. Cut in triangles.

Put the broccoli into the oven and roast for 8-10 minutes. Meanwhile, in a bowl, stir 1 tsp harissa paste and 1 tbsp each of chopped mint and parsley into a 200g pack of cream cheese. Cut the baby carrots and radishes on half.

Drizzle with extra virgin olive oil and sprinkle with more sumac, chopped fresh mint and parsley on top.


Finn and Bear

Chef Mikloaj Barszczewski

Features more veg
Features more veg