This recipe is a riff on one by Ottolenghi in his book Ottolenghi. He also riffs it, with numerous variations on the Guardian website and elsewhere. It just proves how addictive broccoli is when it is char-grilled and tossed with garlic and chilli. We have been making this salad periodically for years – my daughter was the first to put me on to how good it is.
This time, I add beans to the mix, as (ssshhh, this is a little known secret) are also addictive when char-grilled. I’ve used a delicious sweet-hot chilli paste, and the garlic is sliced and crisped. An optional extra is to add flaked almonds to the salad.
Sadly, there are no pics tonight, an increasing trend on this blog when we cook at night. You will have to trust sight-unseen on how good this dish is. Photo is from Unsplash.
Similar dishes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Pan Roasted Broccoli, Smashed Chickpeas with Broccoli, and Broccoli with Orange Butter Sauce.
Or browse all of our Broccoli and Bean dishes.
Continue reading “Charred Broccoli and Bean Salad with Chilli and Garlic”
This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.
It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..
Similar dishes include Buckwheat and Broccolini Salad, Broccoli with Orange-Verjuice-Butter Sauce, Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.
Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
Continue reading “Broccolini and Edamame Salad with Curry Leaves and Coconut”
A salad to convert even the biggest tahini-hater. It is a take on a Japanese favourite. Broccolini, or use sprouting broccoli, is mixed with other greens for a visually pleasing and refreshing blend of textures. The recipe can also be made with just broccoli, sprouting broccoli or broccolini, with just the dressing. Perfect. Even more perfect – the Broccolini can be char-grilled for the salad, should you so wish.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
Similar recipes include Pan Roasted Broccoli, Broccoli with Orange-Verjuice-Butter Sauce, Broccolini and Edamame Salad, Broccoli and Chickpeas with Orange Butter Sauce, Smashed Chickpeas with Broccoli, and BBQ’d Broccoli.
Browse all of our Broccolini recipes and all of our Ottolenghi dishes from Plenty More. Dishes using Tahini are here. Or explore our Late Summer dishes.
Continue reading “Broccolini with Sweet Tahini”
With a little pre-cooking, it does not get much easier.
The cookbook that is featuring at the moment is Community, Salad Recipes from Arthur’s Kitchen. Great food is on every page. The salads do take a bit of pre-planning and time to prepare, but are worth it, and I always make enough to last for lunches and quick dinners.
This salad can be made a lot more simply than appears on the pages of the book IF, like me, you always have some bibs and bobs around that you have precooked, perhaps in the freezer, definitely in the fridge.
Are you looking for similar recipes? Try cooking broccoli on the BBQ, Turmeric Hummus, Broccolini and Edamame Salad, Broccoli and Chickpeas with Orange Butter Sauce, Chickpea Salad with Olives, and Broccolini and Snow Peas with Sweet Tahini Dressing.
There are other Broccoli recipes here, and other Chickpea recipes here. Explore our Salads too. Or explore our Late Autumn recipes.
Continue reading “Smashed Chickpeas with Broccoli and Dukkah”