Sophie Godwin brings the MOB her ridiculously tasty broccoli dish. Topped with salsa macha - a nutty Mexican condiment that makes everything taste good. Unreal.
Unlock this recipe
Start Your Free Trial
Unlock Mob Premium
Serves
4
Broccoli
Cumin
Red Onion
Lime
Basmati Rice
Garlic
Salted Roasted Peanut
Dried Ancho Pepper
Mixed Seeds
Chilli Flakes
Avocado
Caster Sugar
Coriander
Salt
Olive Oil
Serves
4
Broccoli
Cumin
Red Onion
Lime
Basmati Rice
Garlic
Salted Roasted Peanut
Dried Ancho Pepper
Mixed Seeds
Chilli Flakes
Avocado
Caster Sugar
Coriander
Salt
Olive Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 220°C/428°F.
Step 2.
Cut each broccoli into four wedges, leaving the stem attached. Place the broccoli cut side down on your largest roasting tray, drizzle with a good glug of olive oil and season with the cumin, salt and pepper. Roast in the oven for 25-30 minutes until completely tender and a little charred.
Step 3.
Thinly slice the red onion and scrape into a bowl. Squeeze in the juice of 1 1/2 limes, then season with salt. Use your hands to scrunch the onion into the lime juice - this will help it quick pickle.
Step 4.
Cook the rice according to packet instructions. Keep warm.
Step 5.
Salsa macha time. Thinly slice the garlic cloves. Chop the peanuts. Set aside. Remove the stems from the ancho chillies roughly chop, then blitz the chillies in the food processor until very finely chopped - this will take a good couple of minutes.
Step 6.
Get a small frying pan over a medium heat. Pour in enough olive oil to cover the base of the pan by 1cm. Once simmering, add the garlic cloves, peanuts and mixed seeds. Fry, stirring for a minute until the garlic is very lightly golden and seeds are starting to pop. Stir in the ancho chillies and chilli flakes, take off the heat and leave to cool.
Step 7.
Meanwhile de-stone the avocados and scoop it into the food processor (no need to wash it out first - the chilli residue just adds extra flavour). Squeeze in the remaining lime juice, add 4 tablespoons of water. Blitz to a spoonable consistency, season to taste.
Step 8.
Come back to the cooled salsa macha. Season with a big pinch of sugar and salt.
Step 9.
Assembly time. Divide the cooked rice between four bowls. Spoon over the avocado then top each with two broccoli wedges, drizzle over the salsa macha. Scatter over the quick pickled red onions and tear over the coriander leaves to serve.
Unlock Mob Premium
Did you like this recipe?
Be the first to leave a note
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W