This is the perfect dish to bring to your next bbq with friends. Its a plant based platter but don't for a second think it will be lacking in flavour! This dish is rich in good fats, fibre and slow release carbohydrates keeping your energised and being full for longer. Its rich in smokey flavours, making it the perfect accomplishment for your next barbecue.
1 bunch of Brocollini
1/2 punet of Cherry Tomatoes. ( mixed colour makes for a prettier dish)
1 pack of Malaysian Marinated Tofu
1 red large Red Chilli
1 teaspoon of Garlic
1 pack of Baby Spinach
1 cob of Corn
2 teaspoons of Smoked Paprika
1/2 can of Chickpeas
1 teaspoon of Cumin powder
1 pack of organic Brown Rice and Quinoa
1 teaspoon of Sesame oil
Salt and Pepper to season
6 Baby Capsicums
1 tablespoon of Lemon juice.
Olive oil or Ghee for frying.
Boil the corn for 10 minutes and set aside to cool. use the corn water to blanch the brocollini for 60 seconds.
Fry of the tofu in either 1.5 cm squares or columns unit crispy, brown and caramelised.
Satue the mushrooms with some ghee or olive oil and garlic until soft and have absorbed all the flavours of the pan.
Chop up the baby capsicums into rounds and take out the white flesh and seeds if you wish and dice the red chilli in thin rounds ( remove seeds to tone down the heat ). Drain the chickpeas and roast in the oven for 10 minutes with some olive oil, cumin, salt and pepper. Cut the cherry tomatoes into halves and set aside ready for plating.
When the corn has cooled down but still has a little warmth roll in some ghee (or olive oil if your a vegan ) and sprinkle with smoked paprika. Heat the rice and quinoa for 90 seconds and in a bowl add the lemon and sesame oil, mix until combined and allow to cool slightly.
On a large serving dish place the spinach all over covering the whole plate. Top how ever you wish with all your prepared ingredients. I like shave off some of the corn from the cob to spread around the plate as well as having the whole cobs, its adds to the visual aspect of the dish.Drizzle with olive oil and season with salt and pepper when finished.