One of my favourite methods of cooking food so that is maintains that chunky Al Dente consistency without having to introduce water or boiling is to chargrill! Whether it’s on a chargrill pan or a BBQ this summer – get some tasty vegetables and fuel your body.
Today I prepared chargrilled broccoli with asparagus and courgette and a bitter sweet pomegranate salad with wild rocket and spinach pesto. You are getting so many nutrition in this meal with the cruciferous veg and its anti cancerous nutrients mixed with the asparagus and its chromium which is a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into the cells. 🌿👌🏽😁👏🏼
1 courgette sliced from length to length
3 stalks of asparagus
3 button mushrooms
1/2 a green pepper sliced
1 mini broccoli
1/3 of a Pomegranate
2 Tablespoons of coconut oil and agave syrup
Sprinkle of salt and pepper and organic red wine cider vinegar.
Rocket and spinach pesto
2 tablespoons of coconut oil and agave syrup on to the pan.
Add the chopped veg and place on the chargrilled pan at high heat for about 5 minutes each side
Sprinkle with salt and vinegar.
Cut the pomegranate in half and empty the seeds. Add a tablespoon of red wine vinegar and agave syrup
To make the pesto simply pour a half cup of pine nuts into a small food processor and blend up then add a handful of spinach and wild rocket along with half a yellow pepper and a squeeze of agave syrup with sprinkle of salt and pepper. Mix in the processor and depending on the required consistency you prefer add more pine nuts or else leave a lovely watery pesto!
Take pan off heat and serve !