Charred Broccoli Salad
This charred broccoli salad is a recreation from my favorite from Dishoom, containing fruit and nuts and deliciously charred broccoli.
Ingredients
- 1 large head fresh broccoli, or 4 cups frozen broccoli florets
- 3 TB olive oil
- 2 tsp salt
- 1 ½ TB shelled and toasted pistachios
- 1 ½ TB toasted pumpkin seeds
- 1 ½ TB toasted sunflower seeds
- 5 dates
- 6 fresh mint leaves
For the dressing
- 1 lime, juiced approx 3-4 TB
- ½ TB honey
- ¼ tsp chili powder
Instructions
- Preheat the oven or toaster oven to 375F.
- On a sheet pan or oven-safe dish, add the broccoli florets, and toss in the olive oil. Toss with salt. Roast approximately 45 minutes, until the florets of the broccoli are slightly charred. Set aside to cool slightly.
- While the broccoli is roasting, chop the nuts to desired size. Pit the dates and quarter. Cut the fresh mint into ribbons.
- Make the dressing by mixing together the honey, lime juice and chili powder. You may need to zap it in the microwave for a few seconds to loosen the honey and completely incorporate the dressing.
- Finely chop the cooled, charred broccoli. I used a food processor, pulsed 5 times for the consistency I wanted, but chop it as finely as you like. Add to a medium serving bowl.
- Add the nuts, dates and mint. Toss with the dressings and coat everything with the dressing. Serve hot or cold.