Roasted Broccolini with Lemon

Sides should never be boring! This grilled broccolini recipe is super simple, using minimal ingredients but packs a punch of flavour. Roasting the broccolini is a great way to bring out the flavour. This one will become a favourite!


3 bunches broccolini

1 cup extra virgin olive oil

2 garlic cloves, crushed

3 tablespoons grated parmesan cheese

Zest of one lemon

Salt and pepper to taste

1 teaspoon sesame seeds

8 drops Lemon essential oil (optional)


  1. Preheat oven to 220°C
  2. Wash brocollini well and cut off lower hard stalks
  3. Cut each broccolini length ways and lay them on a baking tray
  4. Mix all the remaining ingredients in a bowl (leave the sesame seeds out)
  5. Brush the broccolini well with the dressing
  6. Place in oven and cook for 8 to 10 minutes, till the ends begin to char slightly
  7. Allow cooked brocollini to cool for 5min before serving.
  8. Serve on a dish and top with sesame seeds and extra lemon zest.


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Roasted Pumpkin with Cumin Yoghurt Dressing

This is the perfect side dish to any meal and full of flavour. Pumpkin will become the new favourite vegetable after you give this recipe a go!


A whole butternut pumpkin, washed

250 mls (1 cup) Greek yoghurt

Extra virgin live oil

2 teaspoons ground cinnamon

2 teaspoons ground cumin

I cup coriander, chopped roughly

1 red chilli, de seeded and chopped finely

100g roasted flakes almonds



Essential Oils: Lemon


Cut pumpkin into thick slices, and remove the seeds.

Place the pumpkin pieces on a roasting tray, and prepare the cinnamon basting oil.

In a small bowl, add the extra virgin olive oil, ground cinnamon and salt and pepper to taste. Brush pumpkin with cinnamon oil and bake them in the oven at 200 degrees. After 20 minutes, turn the pumpkin pieces over and baste with the remaining cinnamon oil, and continue baking for another 15mins.

While the pumpkin is cooking, prepare the yoghurt dressing. In a medium bowl, add the Greek yoghurt, ground cumin and salt and pepper to taste. Add 10 drops of lemon essential oil and mix well. Refrigerate the dressing till you’re ready to serve.

Note, if you don’t have essential oils, you can add the zest of a whole lemon (or get in contact with us to learn how to get essential oils in your home and enjoy their beautiful flavours)

Remove the pumpkin from the oven and let it cool to room temperature before serving.

Once ready to serve, place the pumpkin pieces on a large serving tray. Try to keep all pieces exposed so they all get some dressing.

Drizzle the yoghurt dressing all over the pumpkin.

Add the chopped coriander, chopped chilli and roasted almond flakes.


Roasted Beetroot, Farro & Bean Salad

When it comes to salads, this one will tick all the boxes. It’s filling, it’s nourishing and packed full of flavour. This salad works well as a side dish but works equally as well as a meal in itself!


1 cup roasted farro, cooked and cooled

420g (1 can) 4 bean mix, rinsed

420g (1 can) lentils, rinsed

1 lemon

3 Spanish onions

500g beetroot

1 bunch parsley, chopped

1 bunch coriander, chopped

Balsamic glaze

Half cup (130 mls ) extra virgin olive oil

Salt & pepper

Essential Oils: Black Pepper & Wild Orange


Chop beetroot and Spanish onion in large pieces and add to a roasting dish.

Cover with half of the extra virgin olive oil (half a cup).

Add salt and pepper to taste.

Roast in the oven at 200 degrees for 25mins.

While the beetroot and onions are cooking, lets make the dressing.

In a small bowl, add the juice of 1 lemon with the remaining half a cup of extra virgin olive oil.

Add salt and pepper to taste.

Add 5 drops of black pepper and 10 drops wild orange essential oils.

Note, if you don’t have essential oils, you can skip this step (or get in contact with us to learn how to get essential oils in your home and enjoy their beautiful flavours)

Time to start assembling the salad. If you want to make this salad ahead of time, then prep everything till this point, and assemble before serving.

In a large mixing bowl, combine the beans, lentils, cooked farro, parsley and coriander. Add the dressing and mix well.

Add the mix to a large serving dish – we love using fairly flat platters for serving salads like this.

Place the roasted beetroot and onions on top, and drizzle with balsamic glaze.