Charred broccoli salad with zesty lime dressing

Charred broccoli salad with zesty lime dressing

By
From
Taqueria
Serves
4-6
Photographer
Chris Middleton

Charred broccoli may sound odd but broccoli is a vegetable that works well with other flavours, and the grilling adds smokiness and a more savoury character. It’s also good used as a mop for salsa and sauces.

Ingredients

Quantity Ingredient
1kg broccoli
150g pepitas
150g almond flakes
1 teaspoon smoked paprika
sea salt, to taste
2 tablespoons olive oil
250ml Zesty lime dressing
1 red onion, thinly sliced
300g cherry tomatoes, quartered
300g jicama, diced, (see Latin Larder)
1 jalapeno, finely sliced
150g pecorino or sharp monterey jack, shaved
75g salted ricotta, roughly chopped
1 large handful coriander leaves, shredded
1 large handful mint leaves, shredded

Method

  1. Trim and discard 1 cm from the broccoli base and cut the heads in half lengthways. Par-boil for 2 minutes. Drain.
  2. Preheat a barbecue chargrill to high.
  3. Combine the pepitas and almond flakes in a small dry frying pan and cook over medium–low heat for 3–4 minutes, until lightly toasted. Season with the paprika and sea salt to taste, transfer to a small bowl and set aside.
  4. Drizzle the olive oil over the broccoli and rub to coat. Grill, turning occasionally, for 10 minutes, or until lightly charred all over. Set aside to cool slightly.
  5. Cut the broccoli into bite-sized pieces and place in a bowl. Pour over the lime dressing, add the onion, tomatoes, jicama, jalapeño, pecorino, salted ricotta and the toasted pepitas and almond flakes, reserving a few to garnish. Toss to combine and leave for at least 5 minutes to allow the flavours to mingle (this is one of those salads that gets better with age).
  6. When ready to serve, add the herbs to the bowl and toss again. Divide the salad between serving plates, sprinkling over the reserved almond flakes and pepitas to finish.

* Tip

  • Cut charred broccoli into small pieces and toss it through my Spicy peanut & sesame salsa or Tamarind chilli mole to create vegan taco heaven.
Tags:
Mexican
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