What I’ve found out through cooking is that you can disguise a lot of uncommonly eaten bits of vegetables by either dicing or slicing them very thinly. A good coating of a dressing or marinade also works wonders.
Raw, roasted and Asian vibes were the inspiration for this salad!
Crunch, char and citrus also comes to mind to describe this very tasty salad combination!
When in season, add asparagus or courgette to the mix and char just like the broccoli on the grill.
If you have some dukkah at home, toss a little over the top of the salad instead of the almonds.
Serves 4 as a side.
- 1 head of broccoli
- salt and pepper
- 2 tbsp rice wine vinegar, white wine vinegar, apple cider vinegar or sushi seasoning vinegar
- 1/2 tbsp honey
- juice of 1 orange and zest of 1/2 an orange
- 2 oranges, peeled
- 2 tbsp fresh fennel fronds
- 50g roasted almonds, roughly chopped
- Prepare the broccoli, remove all the florets from the stalk and peel the rough bits off the stalk. Thinly slice the stalk into rounds or half moon shapes.
- Finely chop the fennel fronds and segment the oranges. Add both with the sliced broccoli stalk to a large mixing bowl. Add the vinegar, honey and orange juice and zest to the stalk until well combined.
- Place the broccoli florets in a separate bowl and season well with oil, salt and pepper.
- Place a grill pan over a high heat until it begins to smoke and add the seasoned broccoli (best to do this step in 2 batches to prevent overcrowding on your pan!). Allow to cook for 5 minutes turning the broccoli o get an even char on all sides. Remove from the heat.
- To assemble: place an even layer of broccoli stalks on the base, add the charred broccoli and finish with a sprinkle of nuts over the top.