Broccoli Toast with Herb Salad

recipe

Broccoli Toast with Herb Salad

By Brava x Lettuce Grow

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

We’re partnering with Lettuce Grow to help you eat green. This recipe is inspired by the famous broccoli toast at Kismet restaurant in Los Angeles. Here, broccoli is quickly roasted, then arranged onto rustic bread that’s been slathered with thick strained yogurt or ricotta. Top it off with fresh herbs, citrus, and toasted pumpkin seeds for crunch. All of the produce used here can be harvested from Lettuce Grow’s vertical garden, the Farmstand, which allows you to grow your own produce in three to seven weeks - reducing water and transportation emissions exponentially. These ingredients can also be found at your local grocery store or farmer’s market.

Ingredients

  • For the broccoli:
  • 4.0 cups broccoli florets
  • 1.0 cloves garlic, minced
  • For the toast:
  • 4.0 slice large rustic bread, such as sourdough, toasted
  • 1.0 cups thick yogurt, labne, or ricotta
  • 1.0 cups combination of mixed tender herbs
  • 1.0 tablespoons extra virgin olive oil, plus more for serving
  • Juice of ½ small lemon, plus more for serving
  • 0.25 cups toasted pumpkin seeds, roughly chopped
  • Fresh lemon wedges for serving
  • Flaky salt, and crushed red pepper flakes for serving (optional)
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava metal tray

Mixing bowl

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Starter
  • Bread
  • Californian
  • Fall
  • Mediterranean
  • Metal Tray
  • Recipes
  • Sides
  • Snack
  • Weekend
  • Weeknight
  • Winter
  • Year Round

Instructions

  1. 1

    Cook broccoli

    • In large bowl, toss together broccoli, 1 tablespoon of olive oil, and several generous pinches of kosher salt.
    • Select “Broccoli Toast with Herb Salad” on touchscreen and follow instructions.
    • Arrange broccoli evenly across Zones 1 and 2 of Brava Metal Tray.
    • Slide Metal Tray into top shelf and press green button to begin cooking.
  2. 2

    Assemble toasts

    • While broccoli cooks, prepare the herb salad by gently tossing chopped herbs with 1 tablespoon extra virgin olive oil, and juice of ½ lemon. Set aside.
    • Evenly distribute thick strained yogurt, labne, or ricotta onto four toast slices, set aside.
  3. 3

    Finish and serve

    • When broccoli is done, distribute evenly onto toast slices. Top each toast with herb salad and toasted pumpkin seeds. Drizzle with extra virgin olive oil. Serve with the other ½ lemon, sliced into wedges. Top with flaky salt, cracked black pepper, and crushed red pepper flakes.