1 chicken stock cube dissolved in 1litres water
4 small heads of broccoli
12 sprigs of fresh sage
avo oil or melted coconut oil for drizzling
salt and pepper
green/red and yellow peppers
For the caramelized leek:
2 tbsp avo/coconut oil
2 tbsp butter
1 leek finely sliced
30 ml apple cider vinegar
1 tbsp sweetener
Heat the butter and oil in a pan and fry the leek on low heat until soft (about 10 minutes). Add the vinegar and sweetener and cook another 5 minutes until the mixture caramelizes.
Bring the chicken stock to a boil and cook the trimmed broccoli heads in the saucepan, lid closed, for around 4 minutes until just tender. Drain and cool.
Make incisions and stuff with the leek mixture, Peppers, garlic, and baby marrows. Drizzle with avo/coconut oil and season with salt and pepper.
Cover with foil and place on the grill till done…