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Hot Sauce Roasted Broccoli with Maple Dressing + Pecans

Ingredients

200 ml buttermilk

100 ml Frank's hot sauce

2 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1 head broccoli

1 tsp red wine vinegar

1 tbsp maple syrup

3 tbsp extra virgin olive oil

100 g natural yoghurt

20 g pecans

20 g pumpkin seeds

Method

Tip the buttermilk into a mixing bowl and add the hot sauce, garlic powder, onion powder and oregano. Cut the broccoli into florets and coat them in the buttermilk. Leave them to marinate for an hour.
Pour the vinegar into a mixing bowl with the maple syrup and 2 tbsp of the extra virgin olive oil. Whisk to make a dressing.
Preheat the oven to 200°C. Transfer the broccoli from the buttermilk to a baking tray, scraping off excess buttermilk. Place the tray in the oven and roast for 25 minutes, until it begins to blacken in places.
Remove the broccoli from the oven and toss it in the dressing. Spoon some of the yoghurt into the bottom of your serving dishes and arrange the broccoli on top. Roughly chop the pecans and scatter them and the pumpkin seeds over the top. Drizzle with the final 1 tbsp of extra virgin olive oil and serve.

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