Chef Naved is delighted to share the secrets of another not-even-in-the-cookbook recipe. This weekend, avail yourself of the Chilli Broccoli Salad: toasted pistachios and shredded mint leaves with broccoli, fresh red chillies, pumpkin seeds, dates and honey, all dressed up in lime and chilli. A most delicious at-home lunch, or a welcome addition to your Sunday table.
METHOD
Step 1
Wash the broccoli, dry and chop into small morsels. Crush the pistachios very lightly, using a pestle and mortar. Finely chop the red chilli and tear the coriander and mint leaves. Place everything in a large bowl.
Step 2
Pull the dates in half with your fingers, discard the stone, then slice each half into quarters and add to the bowl.
Step 3
Pour over the lime and chilli dressing (please kindly see below for the particulars on how to prepare this). Toss everything together and scatter over the roasted pumpkin seeds. Squeeze lime over the salad and use a wedge to garnish.
To make the lime & chilli dressing
Step 5
Blitz the ingredients together, using a mini food processor or stick blender, until completely homogenised.
Step 6
The leftover dressing will keep in the fridge for 3–4 days. It will work brilliantly on any salad or green vegetables, and is also delicious drizzled over ripe avocado or served with grilled fish.
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