Hummus Stuffed Broccoli with Red Pepper Pesto

Today we want to share with you one of the vegan dishes that Chef Gareth has created which is the sort of exciting meal you may expect to have at the lodge.

This is a hummus stuffed broccoli with red pepper pesto, served with Asian butternut puree, sauteed asparagus, shimeji mushrooms and tomatoes.

There are a few different elements to this dish but it is worth the effort so we are sharing the recipe with you to give it a try, and we would love to hear what you think!

1 head broccoli
1 tsp paprika
1 tsp olive oil
½ tsp Cajun spice
1 clove garlic crushed
Pinch of salt and pepper

• Cut the broccoli vertically into 4 nice size steaks
• Combine all ingredients in a bowl and let marinade.

1 tin chickpeas
½ a lemon, juice
1tsp roasted garlic
Pinch of salt and pepper to taste
100ml olive oil
Small bunch of fresh parsley chopped

• In a blender put the chickpeas, lemon juice, salt and pepper and lightly blend
• Slowly pour in the olive oil until a smooth firm consistency
• Add your parsley and give it one last blitz

To finish the broccoli:

• Placed a skillet on a medium flame
• Once the skillet is hot and just before smoking place your broccoli steaks in the pan. Cover with a steel bowl to help the steak steam.
• After 2 minutes flip the steak and repeat the process.
• Once the steaks are tender place a spoon of the hummus in between 2 steaks and place the other steaks on top.
• You can set these aside and let cool until you are ready to serve

1 medium size butternut cut into cubes
2 tsp chicken stock
80g coconut butter or margarine
Small bunch coriander
Pinch of salt and pepper
2 tsp soy sauce

• In a small saucepan place the butternut, chicken stock and cover with water
• Place on a high heat and let boil
• Once the butternut is cooked through strain all excess water
• Add your butter and let melt
• Using a whisk, combine the butternut, butter, soy and coriander
• Whisk until smooth in consistency

1 red pepper
1 yellow pepper
1 green pepper
1 small knob ginger
1 clove garlic
Juice of ½ a lemon
Salt and pepper to taste
1 small bunch basil
80ml olive oil

• Take your peppers and place them on a turned-on gas hob. Let them burn on all sides until charred.
• Once charred, remove from heat and place in a small bowl and wrap in plastic to let the peppers sweat for about 20mins.
• Once sweated place the peppers under running water and gently remove the outer char on the pepper.
• Lightly dry with paper towel and place in a cylindrical container.
• Place the remainder of the ingredients with the peppers except for the olive oil.
• Blend until smooth with a stick blender.
• While blending slowly pour the olive oil a little bit at a time to ensure the mixture emulsifies

1 bunch asparagus
½ punnet cherry tomatoes
50g coconut butter or margarine
1 punnet shimeji mushrooms
Pinch of salt and pepper
50g toasted pumpkin seeds (for plating)

• In a medium frying pan, melt the butter.
• Flash fry the asparagus and tomatoes
• At the end add your mushrooms with the salt and pepper to the asparagus and tomatoes.

Take your butternut puree and make a smear along the edge of a plate. After reheating the broccoli steak cut diagonally and place on the puree. Arrange the asparagus, tomatoes and mushrooms around the broccoli. Drizzle the steak with the pesto and around the plate. Add micro greens for freshness and top with the toasted pumpkin seeds