Chilli Broccoli Salad
By Dishoom

Full of spice, full of herbs. This is a banger of a dish.

From the Pot 

Chillies
Mint
Coriander

SEND ME POTS

Checking...

Ingredients
(feeds 4-6)

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)
10g honey
20g roasted pumpkin seeds
Salt

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

Step 1

Blitz all the dressing ingredients in a food processor until completely blended. 

Step 2

Crush the pistachios in a mortar. 

Step 3

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! 

You might also like...