Tenderstem broccoli with baked figs and mint sauce

Ingredients

• 150 gTenderstem broccoli
• 4figs
• 2shallots
• 0.5 bunchfresh mint
• 3 tbsppine nuts
• 1 tspmaple syrup
• 2 tbspcoconut oil
• 1 tbspdark balsamic vinegar
• A pinchsalt
• 0.25 tsppepper
• 0.25 tspcardamom
• 0.25 tspcumin

Instructions

1. 1

   Dice the shallots

   Peel and dice the shallots.

2. 2

   Wash the broccoli

   Rinse the Tenderstem broccoli.

3. 3

   Prepare the figs

   Wash the figs and cut them into wedges.

4. 4

   Chop the mint

   Wash the mint and chop it finely.

5. 5

   Blanch the broccoli

   Put the broccoli in boiling water with a pinch of salt and cook for 3 minutes.

6. 6

   Drain the broccoli

   Drain the broccoli and set it aside.

7. 7

   Heat the oven

   Preheat the oven to 180°C.

8. 8

   Bake the figs

   Drizzle the fig wedges with maple syrup and bake them for about 7 minutes.

9. 9

   Toast the pine nuts

   Meanwhile, toast the pine nuts in a dry frying pan, then set them aside.

10. 10

    Melt the oil

    Melt 1 tbsp of coconut oil in the frying pan.

11. 11

    Cook the shallots

    Add the shallots and fry until translucent.

12. 12

    Add the vinegar

    Deglaze the pan with the balsamic vinegar, then stir in 1 tbsp of coconut oil.

13. 13

    Simmer the sauce

    Add the mint, cardamom and cumin, then bring the sauce briefly to a simmer.

14. 14

    Dress the broccoli

    Arrange the Tenderstem broccoli and spoon the sauce over it.

15. 15

    Finish the dish

    Add the baked figs and season with freshly ground pepper.

What is Tenderstem broccoli with baked figs?

This European-inspired vegan dish pairs long-stemmed broccoli with soft, sweet baked figs and a warm mint sauce. The recipe's appeal is in the contrast: green, lightly blanched broccoli meets mellow fruit, toasted nuts and fragrant spices.

The method keeps each element distinct, then brings them together on the plate. Maple syrup helps the figs bake, while balsamic vinegar gives the sauce a sharp counterpoint.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 13g protein, 65g carbs, 23g fat.

The broccoli and figs provide most of the carbohydrates, while coconut oil and pine nuts contribute much of the fat. The broccoli, pine nuts and shallots also contribute protein, though the dish is primarily a vegetable-based meal. Pair it with a portion of beans or lentils if you want a more substantial plate.

Choosing the ingredients

Broccoli: Tenderstem cooks quickly, so a brief blanch softens it without losing its shape. Choose firm stems and deep-green florets.

Figs: Ripe but still firm figs are easier to cut into wedges and hold their form during baking. Fresh mint, cardamom and cumin give the sauce its distinctive aromatic character.

Getting the texture right

Blanching: Put the broccoli straight into boiling salted water and cook it for 3 minutes. Drain it promptly so it does not keep cooking in the hot water.

Toasting: Keep the pine nuts moving in the dry pan and watch them closely; they can colour quickly. Set them aside as soon as they are toasted.

Making the mint sauce

Shallots: Fry the diced shallots in coconut oil until translucent rather than browned. This gives the sauce a gentle savoury base.

Balance: The balsamic vinegar deglazes the pan, and the second tablespoon of coconut oil enriches the sauce. Add the chopped mint and spices and let them simmer briefly, just as the method directs.

Baking the figs

Cut the figs into wedges so they are ready to serve alongside the broccoli. Drizzle them with maple syrup and bake at 180°C for about 7 minutes.

Check that they have softened but still keep their shape. Oven times can vary, so use the stated time as a guide and keep an eye on the fruit.

Serving the dish

Arrange the broccoli first, then pour over the warm mint sauce and place the baked figs on top. Finish with freshly ground pepper and scatter over the toasted pine nuts.

For a more filling meal, serve it with cooked grains or crusty bread. Their mild flavour lets the sweet figs and spiced sauce remain prominent.

Recipe notes & tips

• Have the shallots, mint and spices ready before you start the sauce.
• Drain the broccoli as soon as its 3-minute blanch is over.
• Toast the pine nuts in a dry pan, without adding oil.
• Keep the figs in wedges so they are easy to arrange and serve.
• Add the mint towards the end of cooking to keep its flavour fresh.
• Grind the pepper over the finished dish just before serving.

Variations

• Add grains: Serve the broccoli and figs over cooked barley, couscous or quinoa.
• Use another nut: Replace the pine nuts with toasted chopped almonds.
• Try orange zest: Add a little finely grated orange zest to the sauce for a citrus note.
• Swap the fruit: Use ripe pear wedges in place of figs and check them as they bake.
• Add pulses: Serve with chickpeas or lentils for a more filling meal.

Common mistakes to avoid

• Overcooking the broccoli: Keep to the 3-minute blanch and drain it promptly so the stems retain their shape.
• Burning the pine nuts: Toast them over moderate heat and watch closely, as they colour quickly.
• Browning the shallots: Fry until translucent rather than letting them take on colour.
• Leaving the figs too long: Check them at about 7 minutes so they soften without collapsing.
• Boiling the mint sauce hard: Bring it only briefly to a simmer after adding the mint and spices.

How to store

Store leftovers in a sealed container in the fridge and eat within 2 days. Reheat gently in a pan or microwave until hot; the broccoli and figs will be softer after reheating.

Frequently asked questions