Baked brocoli and pumpkin with cheese and moringa gratin
Just 1/2 cup of broccoli a day protects from a number of cancers, particularly cancers of the lung, stomach, colon and rectum. If we add moringa antioxidants, Vitamin C and betacarotene, we will have the best shield to cancer. Try our baked broccoli and pumpkin with cheese and moringa gratin.
Cooking time: 40min
Ingredients for 4 people
- 400 gr. de broccoli florets
- 400 gr. Pumpkin cut into 1 cm small slices
- ¼ onion
- 125gr mozzarella
- Grated emmental cheese
- “Waka” Moringa Stenopetala powder
- 50 gr. walnuts
- Sesame seed
- Juice of ½ lemon
- Extra-virgin olive oil
Preheat the oven to 180°C. Wash the raw vegetables, break the broccoli into florets, peel the pumpkin and cut it into 1cm strips. Slice the onion into julienne strips. Place then all the ingredients in an oven dish, season and spread some oil on them. Add some spicy at your personal taste (optional). Introduce the bowl in the oven and bake at 180°C during 20min (Baking time will vary suiting personal tastes, I personally prefer vegetables lightly crunchy).
Spread mozzarella cheese cut into pieces, chopped walnuts, sesame seeds and the lemon juice on the vegetables and bake another 10min.
Spread emmental grated cheese and “Waka” moringa Stenopetala powder on all the ingredients and grill for 10min.
Recipe by Laura Manzano Outeiral