Broccoli salad
Description
Combine that glorious burnt bitterness of charred broccoli with sweet baby corn and drizzle it with a savoury, salty pecorino dressing for a summer salad with heft. Cool it to room temperature if you're taking it to a barbecue or picnic.
Ingredients
- 1 head broccoli, cut into small florets, stalk sliced into batons
- 200g/7oz baby corn, halved
- 1 tbsp extra virgin olive oil
- 30g/1oz pumpkin seeds
- ½ tsp ground cumin
- ½ bunch coriander, finely chopped
- sea salt and freshly ground black pepper
- crispy fried shallots, to serve (see recipe tip)
- 4–5 tbsp extra virgin olive oil
- 1–2 limes, juice only
- 1 tsp dried chilli flakes
- 40g/1½oz pecorino, finely grated
Directions
- First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like.
- Mix the broccoli and corn with the olive oil.
- Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper.
- In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables.
- Add the chopped coriander to the bowl.
- Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots.
