This recipe is a flavourful and nutritious bowl that combines a variety of fresh ingredients. A popular brunch dish from the cafe that leaves you feeling light and satiated. Eating your greens doesn't need to be boring with perfectly grilled broccoli florets, along with kale that has been shredded and crisped to perfection. A drizzle of lemon olive oil is generously poured over, infusing them with a bright and citrusy note. We use our favourite tangy pickles, and a sprinkle of our vegan furikake to add a touch of umami. The flavours and textures are heaven in your mouth. A wholesome and delicious option for a satisfying meal that can be enjoyed any time of the day.
Makes 1 bowl:
3-4 pieces of broccoli florets or broccolini heads
1 handful kale shredded with a knife
olive oil
1 handful mixed salad leaves
1/2 avo sliced
cucumber ribbons peeled with a vegetable peeler
1 tbsp sauerkraut
1 tbsp ricotta
lemon oil
lemon wedge
side of sourdough or gf bread/toast
To grill the veggies: Heat a pan, griddle, bbq or sandwich press on a medium-high heat. Drizzle olive oil over the broccoli and kale. Grill together until florets are charred and kale is crispy.
To arrange the bowl: Lightly scrunch the salad greens in your hand and place them in the centre of a plate or large bowl. Arrange the pickles, sauerkraut, cucumber and ricotta around one side of the plate on top of the leaves. Arrange the green veggies on the other side, with the avocado in the middle on top. Drizzle lemon olive oil over the cooked components, sprinkle with furikake and season with salt and pepper. Serve with a side of bread or toast.
Vegan Option:
Omit ricotta. Add a cashew or almond ricotta
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