2 tablespoons Soya Canola Oil
650 g ninja (or Japanese) broccoli
1 clove garlic, chopped
1/2 onion, chopped
1 chicken or vegetable stock cube
2 teaspoons dried oregano
Salt to taste
6 washed cherry tomatoes
1 cup grated mozzarella
Sauce: remove the thickest stalks from the broccoli, separate the florets, rinse them under running water and cook in lightly salted water for 10 minutes, covered. Remove the broccoli and reserve the stock. Fry the garlic and onion in Soya Canola Oil until transparent. Add the chicken or vegetable stock, 2/3 cup of the water from cooking the broccoli and the oregano and bring to the boil. Remove from the heat.
Assembly: cut the cherry tomatoes in half and arrange them in a bowl with the broccoli. Pour the seasoned sauce over the top, sprinkle with the grated mozzarella and bake in a preheated oven at 180 °C for 5 minutes or until the cheese has melted completely.
Assembly: cut the cherry tomatoes in half and arrange them together with the broccoli.
