Chilli Broccoli Salad by Dishoom

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Chilli Broccoli Salad

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Chilli Broccoli Salad

Indian

Side

30 mins

Vegetables/vegetarian

Easy

Serves

2 (or 1 as a Main)

This broccoli salad recipe from Dishoom offers texture, colour, and flavour in bounds, thanks to the inspired additions of Medjool dates, pumpkin seeds, and pistachios. A fresh and fierce chilli lime dressing brings everything together nicely.

Recipe courtesy of

Ingredients

Chilli Broccoli Salad

140—150g broccoli
60g roasted pistachio nuts
½ fresh chilli
4—5 sprigs of coriander
5—6 mint leaves
20g roasted pumpkin seeds
20g Medjool dates
Salt, to taste
10g honey
35g lime and chilli dressing
1 lime wedge

Lime and Chilli Dressing

20ml lime juice
3—4 thin slices of 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

Method

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Method

To prepare the lime chilli dressing, blend all of the ingredients together using a mini food processor or stick blender until completely homogenised.
Any leftover dressing can be kept in the fridge for 3—4 days. It works brilliantly with any salad or green vegetable, and is also delicious drizzled over ripe avocado, or served with grilled fish.
To make the broccoli salad, wash the broccoli, dry thorough, and chop into small morsels. Crush the roasted pistachios very lightly using a pestle and mortar. Finely chop the red chilli and tear the coriander and mint leaves with your hands. Finely chop or dice the dates into small chunks.
Dress the salad with the 35g of lime and chilli dressing, drizzle with honey, and sprinkle with the roasted pumpkin seeds. Squeeze over a little lime juice and serve with a wedge to garnish.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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