Dishoom London's Chili Broccoli Salad
Serves 4
Directions
- 1Add olive oil, juiced lime, ginger, jalapeno, mint leaves, honey, rice vinegar, and kosher salt to a mini blender.
- 2Blend until completely smooth to make the dressing.
- 3Chop the broccoli.
- 4Chop the pistachios.
- 5Chop the mint.
- 6Chop the red pepper.
- 7Place chopped broccoli, red pepper, cilantro, mint, pistachios, pumpkin seeds, and sunflower seeds in a large bowl.
- 8Chop the dates into small pieces.
- 9Melt butter in a small pan over medium heat.
- 10Add the chopped dates to the melted butter and cook for about 2 minutes, stirring, until softened.
- 11Remove dates from heat and add them to the large bowl with the other salad ingredients.
- 12Pour the prepared dressing over the salad.
- 13Toss the salad well to ensure all ingredients are coated with the dressing.
- 14Garnish with pomegranate arils and a lime wedge.
Ingredients
- 1 head large head of broccoli, washed and chopped
- 1 red pepper, chopped, seeds removed
- 3 tb cilantro, chopped
- 0.25 cup mint leaves, chopped
- 0.33 cup pistachios, chopped
- 3 tb pumpkin seeds
- 3 tb sunflower seeds
- 4 Medjool dates, pitted and chopped
- 2 tb salted butter
- 0.33 cup pomegranate arils
- lime wedges
- 0.33 cup olive oil
- 1 lime, juiced
- 0.5 inch knob ginger, peeled and sliced
- 0.5 jalapeno, seeds removed
- 4 mint leaves
- 1 tb honey
- 1 tb rice vinegar
- 1 tsp kosher salt
Equipment
mini blenderlarge bowlcutting boardknifelime squeezersmall pantongs
Tips
- If using ground ginger, use 1 tsp.
- Pomegranate arils are optional for garnish.
- Serve with lime wedges.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup