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Easy prep
Gluten Free

Brassica Bowl with Raisins & Pumpkin Seeds

Whipped Pepper-Turmeric Goat Cheese & Quinoa

Cooking time

20 minutes




650 /serving

Bright, fresh and a cinch to throw together: this bowl has all the makings of an instant weeknight classic. Goat cheese is whipped with a tangy vinaigrette until light and fluffy, serving as a creamy base for our bowl. Add warmed quinoa, then charred broccoli florets and thin slices of red onion that have been seasoned with dukkah. Peppery kale, golden toasted pepitas and sweet raisins make up the final components of this bowl. Finish with a dusting of an aromatic Middle Eastern spice blend for a dish that is as elegant as it is easy to prepare.

We will send you:

  • 200g Broccoli florets
  • 50g Sliced red onions
  • 100g Chopped kale
  • 225g Pre-cooked multicoloured quinoa
  • 25g Pumpkin seeds (pepitas)
  • 30ml Pepper-turmeric vinaigrette
  • 25g Sultana raisins
  • 75g Goat cheese
  • 10g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, spearmint)

  • You will need:

    Sheet pan
    Parchment paper
    Salt & Pepper
    Large pan
    Total Fat
    30 g
    Saturated Fat
    9 g
    580 mg
    Total Carbs
    69 g
    15 g
    25 g
    11 g
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    Roast the broccoli & onions
    Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli and onion with a drizzle of oil; season with S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 15 to 18 minutes or until tender when pierced with a fork. Turn the oven to broil and cook, 2 to 3 minutes, until browned. Remove from the oven and season with ½ the dukkah.
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    Toast the pepitas
    While the broccoli cooks, in a large pan, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes or until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with S&P.
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    Prepare the goat cheese
    While the pepitas toast, in a small bowl combine the goat cheese, ⅓ of the vinaigrette and 1 tsp of water (double for 4 portions); season with S&P to taste.
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    Make the salad
    In a large bowl, combine the kale and ½ the remaining vinaigrette. Using your hands, massage the vinaigrette into the kale, 1 to 2 minutes, until the kale has softened. Add ½ the toasted pepitas and ½ the raisins; season with S&P to taste.
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    Warm the quinoa & serve
    Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until heated through. Transfer to a bowl. Divide the goat cheese between your plates, spreading it out in a large circular shape. Top with the quinoa, charred broccoli and kale salad. Garnish with the remaining dukkah, vinaigrette, pepitas and raisins. Bon appétit!