Now a broccoli salad might not sound that inviting but this recipe is soooo good that it might even make the anti-broccoli brigade reconsider. Tasty, simple and delicious, it is not your traditional salad as it lacks leaves. It is also certainly more substantial than your average salad so it could really be considered as a side dish or even a main course. It is everything you could want in a salad.
Check out our other salads in BITE: Ottolenghi’s Tomato and Pomegranate Salad and our Morello Life Pomegranate, Feta and Beetroot Salad.
Makes enough for 2 as a main course and 4 as a side dish.
What You Need
- Sesame Oil
- 1/2 bag of small new potatoes
- 1 head of broccoli
- sea salt and black pepper
- 1/2 large avocado
- 2 spring onions
- Seeds for sprinkling over
Add any dressing you like or a traditional combination of oil and balsamic vinegar. Remember to season well.
Compiling the Salad
- Heat over to 180 degrees.
- Sprinkle sesame oil in oven tray and add new potatoes. season
- Cook for 15 minutes until browning.
- Blanch broccoli in boiling water for 1 minute.
- Add broccoli to oven tray shaking tray to spread oil. Season if necessary.
- Take out of oven after 10 nuts until both potatoes and broccoli are slightly roasted.
- Add chopped avocado and spring onions and sprinkle with seeds.
- If required, add extra toppings.
- Enjoy feeling slightly virtuous.
Curate Your Salad
Extra additions can make or break a salad and there are a multitude of combinations to curate your leaves.
- chopped herbs can massively change the taste of a salad – add chopped basil or mint for a zing of flavour
- sprinkle a selection of seeds over salad – sesame, sunflower or chia seeds
- add nuts to give the salad a bit of crunch – cashew, crushed walnuts or toasted pine nuts
- Add nuggets of cheese for a more naughty nibble – goat’s cheese, mozzerella or brie