Baked broccoli, miso and pickled vegetables


New greens recipe going on repeat right here… bringing my love of baked broccoli together with frozen peas and broad beans, plus some pickled veggies for good measure. The pickles take literally no time to whip together and keep really well in the fridge as a nice crunchy, slightly sour addition to meals. The nature of apple cider vinegar (used in the pickle liquid) also helps to break down and more readily digest food too. If you don’t have pickles, ingredients to make pickles or don’t want to make them you can omit or use some sauerkraut or kimchi instead.


Serves 4 as a side

Gluten free : Dairy free : Vegan

1 head broccoli, cut into florets

1 1/2 tablespoons extra virgin olive oil

1 cup frozen peas

1 cup frozen broad beans

4 asian shallots, trimmed and sliced

1 small red capsicum, seeded and diced

1/2 cup pickled carrot pieces+

1 avocado, peeled and sliced

1/4 cup tamari almonds or dry roasted for gluten free option

2 tablespoons furikake / gomaiso or toasted sesame seeds and finely chopped seaweed


1 tablespoon white miso past

2 teaspoons maple syrup

1 tsp apple cider vinegar

2 tablespoons extra virgin olive oil


Heat oven to 180C and line a large baking tray with greaseproof paper. Spread broccoli florets over the tray drizzle with extra virgin olive oil and toss to coat. Bake in oven for 20 minutes. Whilst broccoli is baking, cook the broad beans and peas in boiling water and drain. If the broad beans are in their skin, peel the skin off after cooking as it’s tough to chew on on in the salad. Whisk together ingredients for dressing. Arrange broccoli, peas, broad beans, shallots and capsicum on a serving plate, top with pickled carrot, avocado slices and drizzle with miso dressing. Sprinkle with almonds, furikake/sesame (whichever is your choice) and serve with protein  – delicious with grilled fish, seared tofu or tempeh or add a handful of legumes such as cannellini beans or lentils per person.

+ To make pickled carrot, combine 1/2 cup boiling water with 1/2 cup apple cider vinegar and a good pinch of sea salt. Add finely sliced or matchstick thin carrot pieces from 2-3 carrots, toss and set aside to pickle for about 20 minutes. Keep in fridge up to 1 month.

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