A warm broccoli salad with soy sauce and sesame dressing and topped with toasted almond slivers and sliced chilis.
This salad is so quick that if you blink, you might actually miss it! It is also very healthy and absolutely delicious, which makes it pretty much, perfect. It is a mash-up of the broccoli dish my mother used to make, and a recipe from Ottolenghi: The Cookbook
approx. 300g broccoli (cleaned and florets cut into bite sized chunks)
1 tbsp extra virgin olive oil
1 tsp sesame oil
1 tbsp soy sauce
some freshly ground black pepper
Garnish: Sliced chilis, toasted almond flakes, pine nuts, toasted sesame seeds, crushed peanuts (whatever you fancy really)
1) Boil broccoli with a little salt for 3-3.5 mins (I like mine quite crunchy and am quite despotic about my 3-minute cooking time)
2) After 3 mins, drain and immediately run cold water over the broccoli to stop it cooking. I usually do this until the broccoli stops steaming but is still warm.
3) Return broccoli to pot. Add olive oil, sesame oil and soy sauce. Then close pot and give it a good shake to ensure that broccoli is evenly coated.
4) Serve and garnish with your choice of toppings. My favourites are sliced chilis and toasted almond flakes.
This dish is very flexible and tastes great served with everything from rice and asian stir-fries, to a pan-fried duckbreast. I also quite happily eat leftovers by itself as a cold broccoli salad. The icing on the cake? My kids love it too!