peta@petacarige.com.au

Top

Char Grilled Broccoli Salad

Char Grilled Broccoli Salad

INGREDIENTS

  • 1 kg broccoli (2 heads) cut into florets
  • 120ml extra virgin olive oil
  • 80g slated capers, rinsed and drained
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, thinly sliced
  • 500g cooked chickpeas ( 2 tins, drained and rinsed)
  • 1 cup baby spinach
  • Zest and juice of 1 lemon
  • 1 cup parsley
  • 2/3 cup mint leaves
  • 80g parmesan, shaved
  • 5og flaked almonds

METHOD

  1. Steam or microwave the broccoli until desired texture is required (I like it still crunchy)
  2. Pre heat a griddle pan on high heat.
  3. Toss the broccoli in half of the olive oil an place on the griddle pan, in batches until you have marks on the broccoli. Keep aside in a large mixing bowl.
  4. Add the remaining oil into a small saucepan, with the capers, garlic and chilli. Cook on medium heat until the garlic starts to turn slightly golden.
  5. Remove from the heat immediately and pour directly over the broccoli.
  6. Add the chickpeas, spinach, lemon zest, salt and pepper and mix well.

 To Serve

  1. Just prior to serving, squeeze over the lemon juice and top with parsley, mint, parmesan and almonds.

Click here to download PDF