Savoury
Tandoori broccoli makes for an interesting addition to a BBQ night – it appeases those who are on a perpetual diet while also providing an interesting enough invitation to the staunch non-dieters (like me!). There is also this idea that if it’s green and charred, it must be good for you. Today I’m coating these delicious bites in these pretty healthy tortilla chips by AL Chipino in Tandoori Masala flavour. This flavour sets off against the tangy of buttermilk so brilliantly well and the crunch is a delight with each bite. This is one BBQ dish that will work wonders with the crowd and can also be made for individual use without much fanfare, paired with an egg white cheesy omelette!
Buy AL Chipino from: here
Photo Credits: The Kitchen Trail
The Recipe
Serves 2
Ingredients
- 2 cups broccoli florets
- 3/4 cup buttermilk
- 1 tsp salt
- 2 tsp dried herbs
- 1 tsp minced garlic
- 2 tsp olive oil
- 1 cup crushed AL Chipino Tandoori Masala tortilla chips
- 1/4 cup Greek yoghurt
- 1 tbsp fried garlic
- 1 tsp red chilli flakes
- 2 tsp dried herbs
- salt + pepper to taste
Instructions
- Stir the buttermilk with the salt, dried herbs, garlic and olive oil.
- Marinate the broccoli florets in the buttermilk sauce in a bowl and cover and refrigerate for at least 30 minutes or longer.
- Stir the dipping sauce ingredients together and refrigerate until ready to serve.
- Prepare a baking tray with parchment paper and preheat the oven to 180C.
- Place the crushed nachos on a flat plate and dip each broccoli floret into the crushed nachos to coat well. Place the broccoli on the baking tray, leaving some space between each.
- Bake for 20 minutes until the broccoli has cooked through.
- Serve with the sauce.
