Chilli Broccoli Salad
Full of spice, full of herbs. This is a banger of a dish.
140-150g broccoli, chopped into small pieces
60g roasted pistachio nuts
½ fresh red chilli, finely chopped
4-5 coriander sprigs, torn into pieces
5-6 mint leaves, torn into pieces
20g medjool date, chop into small chunks
35ml lime and chilli dressing (see below)
20g roasted pumpkin seeds
For the lime and chilli dressing:
20ml lime juice
3-4 thin slices peeled fresh ginger
1 small green chilli
¼ tsp fine sea salt
15g granulated sugar
10ml rice vinegar
60ml olive oil (mild, not extra-virgin)
a few mint leaves
Blitz all the dressing ingredients in a food processor until completely blended.
Crush the pistachios in a mortar.
Put all salad ingredients in a bowl, add the dressing and toss. Drizzle honey over the salad and sprinkle toasted pumpkin seeds. Serve with some squeezed lime. Seriously seriously fresh!
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