Life in the kitchen

What's the magic ingredient?


You almost said ‘broccoli’, didn’t you? And you’d be right of course. But besides this superfood, what else rocks your veg bowl?

A shake of parmesan, we think, elevates the simple veggies to a meal fit for a king or a queen. Parmesan on anything and everything. But especially veg and in soups. Keep a slab in the fridge. You’ll thank yourself later.

Parmesan and broccoli are the dream team. Use as little or as much as the economist in you will allow.

Here’s a recipe we felt had to be re-shared. We love the idea of sprinkling basil and lemon into the mix.

You can substitute fresh broccoli with a bag of Nature’s Garden broccoli. Steam it for a few minutes, making sure it’s drained of moisture before you roast it.



Serves 6

1-2kg broccoli

4 garlic cloves, peeled and thinly sliced

good olive oil

1 1/2 tsp salt

1/2 tsp freshly ground black pepper

2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

3 tbsp pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tbsp julienned fresh basil leaves (about 12 leaves)


Heat the oven to 220° C.

Steam the frozen broccoli until tender but not too soft. Place the broccoli florets on a sheet pan large enough, in a single layer. Toss garlic on the broccoli and drizzle with olive oil. Season with salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Recipe adapted from Ina Garten’s Recipe – find the link here

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