Instructions
- Grill the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. Toss with a drizzle of olive oil, a pinch of salt, and a bit of freshly ground black pepper. Preheat a grill pan or outdoor grill to medium-high heat. Arrange the shrimp in a single layer and cook for 2–3 minutes per side, or until they’re opaque, pink, and lightly charred. Avoid overcooking to maintain a juicy texture—shrimp should be firm but not rubbery.
- Roast the pumpkin and purple sweet potatoes: Peel and cube both the pumpkin and purple sweet potatoes into even-sized pieces. Toss each separately or together with olive oil, salt, and pepper until well coated. Spread out on a lined baking tray, ensuring they’re in a single layer for even roasting. Roast in a preheated oven at 200°C (400°F) for about 25–30 minutes, flipping once halfway through. They should be fork-tender and lightly caramelised on the edges when done.
- Steam the broccoli: Rinse and trim the broccoli into uniform florets. Bring a small pot of water to a boil and place the broccoli in a steamer basket. Cover and steam for 4–5 minutes, just until the florets are bright green and slightly tender but still crisp. Remove from heat and set aside to retain colour and texture.
- Assemble the plate: On a large plate or shallow bowl, begin by arranging the steamed broccoli, roasted pumpkin, and roasted purple sweet potatoes in individual sections or grouped together depending on your aesthetic preference. Place the grilled shrimp on top or in the centre for visual contrast. Add a few cherry tomatoes for a burst of freshness and natural sweetness.
- Finish and serve: Drizzle everything lightly with high-quality olive oil, then season the entire plate with a final touch of salt and freshly cracked black pepper to taste. Serve warm for comforting satisfaction, or chill the components in advance and enjoy cold for a light, refreshing meal.
Tips & Serving Suggestions
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