Dishoom London's Chili Broccoli Salad

Serves 4
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Directions

  1. 1Add olive oil, juiced lime, ginger, jalapeno, mint leaves, honey, rice vinegar, and kosher salt to a mini blender.
  2. 2Add olive oil, juiced lime, ginger, jalapeno, mint leaves, honey, rice vinegar, and kosher salt to a mini blender.
  3. 3Add olive oil, juiced lime, ginger, jalapeno, mint leaves, honey, rice vinegar, and kosher salt to a mini blender.
  4. 4Blend until completely smooth to make the dressing.
  5. 5Blend until completely smooth to make the dressing.
  6. 6Blend until completely smooth to make the dressing.
  7. 7Chop the broccoli.
  8. 8Chop the broccoli.
  9. 9Chop the broccoli.
  10. 10Chop the pistachios.
  11. 11Chop the pistachios.
  12. 12Chop the pistachios.
  13. 13Chop the mint.
  14. 14Chop the mint.
  15. 15Chop the mint.
  16. 16Chop the red pepper.
  17. 17Chop the red pepper.
  18. 18Chop the red pepper.
  19. 19Place chopped broccoli, red pepper, cilantro, mint, pistachios, pumpkin seeds, and sunflower seeds in a large bowl.
  20. 20Place chopped broccoli, red pepper, cilantro, mint, pistachios, pumpkin seeds, and sunflower seeds in a large bowl.
  21. 21Place chopped broccoli, red pepper, cilantro, mint, pistachios, pumpkin seeds, and sunflower seeds in a large bowl.
  22. 22Chop the dates into small pieces.
  23. 23Chop the dates into small pieces.
  24. 24Chop the dates into small pieces.
  25. 25Melt butter in a small pan over medium heat.
  26. 26Melt butter in a small pan over medium heat.
  27. 27Melt butter in a small pan over medium heat.
  28. 28Add the chopped dates to the melted butter and cook for about 2 minutes, stirring, until softened.
  29. 29Add the chopped dates to the melted butter and cook for about 2 minutes, stirring, until softened.
  30. 30Add the chopped dates to the melted butter and cook for about 2 minutes, stirring, until softened.
  31. 31Remove dates from heat and add them to the large bowl with the other salad ingredients.
  32. 32Remove dates from heat and add them to the large bowl with the other salad ingredients.
  33. 33Remove dates from heat and add them to the large bowl with the other salad ingredients.
  34. 34Pour the prepared dressing over the salad.
  35. 35Pour the prepared dressing over the salad.
  36. 36Pour the prepared dressing over the salad.
  37. 37Toss the salad well to ensure all ingredients are coated with the dressing.
  38. 38Toss the salad well to ensure all ingredients are coated with the dressing.
  39. 39Toss the salad well to ensure all ingredients are coated with the dressing.
  40. 40Garnish with pomegranate arils and a lime wedge.
  41. 41Garnish with pomegranate arils and a lime wedge.
  42. 42Garnish with pomegranate arils and a lime wedge.

Ingredients

  • 1 head large head of broccoli, washed and chopped
  • 1 head large head of broccoli, washed and chopped
  • 1 head large head of broccoli, washed and chopped
  • 1 red pepper, chopped, seeds removed
  • 1 red pepper, chopped, seeds removed
  • 1 red pepper, chopped, seeds removed
  • 3 tb cilantro, chopped
  • 3 tb cilantro, chopped
  • 3 tb cilantro, chopped
  • 0.25 cup mint leaves, chopped
  • 0.25 cup mint leaves, chopped
  • 0.25 cup mint leaves, chopped
  • 0.33 cup pistachios, chopped
  • 0.33 cup pistachios, chopped
  • 0.33 cup pistachios, chopped
  • 3 tb pumpkin seeds
  • 3 tb pumpkin seeds
  • 3 tb pumpkin seeds
  • 3 tb sunflower seeds
  • 3 tb sunflower seeds
  • 3 tb sunflower seeds
  • 4 Medjool dates, pitted and chopped
  • 4 Medjool dates, pitted and chopped
  • 4 Medjool dates, pitted and chopped
  • 2 tb salted butter
  • 2 tb salted butter
  • 2 tb salted butter
  • 0.33 cup pomegranate arils
  • 0.33 cup pomegranate arils
  • 0.33 cup pomegranate arils
  • lime wedges
  • lime wedges
  • lime wedges
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 1 lime, juiced
  • 1 lime, juiced
  • 1 lime, juiced
  • 0.5 inch knob ginger, peeled and sliced
  • 0.5 inch knob ginger, peeled and sliced
  • 0.5 inch knob ginger, peeled and sliced
  • 0.5 jalapeno, seeds removed
  • 0.5 jalapeno, seeds removed
  • 0.5 jalapeno, seeds removed
  • 4 mint leaves
  • 4 mint leaves
  • 4 mint leaves
  • 1 tb honey
  • 1 tb honey
  • 1 tb honey
  • 1 tb rice vinegar
  • 1 tb rice vinegar
  • 1 tb rice vinegar
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 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.