• Tracy Davies

Charred Broccoli Salad




Broccoli is a staple in my house, so its fun to come up with creative ways to cook with it! It is high in many nutrients, including fibre, vitamins C & K, iron, and potassium, with it also containing more protein than most other vegetables. Charring the broccoli gives it a smokey flavour, combined with the sweetness of the dates and crunch of the almonds, make this salad a healthy and delicious addition to our Spring and Summer menu. So the next time you are entertaining friends, or planning a picnic, make sure you include this recipe in the dishes you make.



Ingredients

  • 3 small broccoli heads

  • 2 Tablespoon Extra-virgin olive oil

  • 1 Tablespoon apple cider vinegar

  • 2 teaspoons maple syrup

  • sea salt & black pepper to season

  • 6 Medjool dates, pitted and chopped

  • 1/2 cup almonds, chopped

  • 80g parmesan cheese, shaved with a vegetable peeler



Directions

  • Cut heads away from broccoli stem and cut florets in half.

  • In a large frypan, heat 1 tablespoon of oil over a medium heat and add the broccoli to the pan. Cook undisturbed for 5 minutes, then turn and cook for a further minute.

  • Remove broccoli from the pan and placce on a chopping board to cool.

  • In a small bowl combine the remaining oil, vinegar, and maple syrup, whisk to combine and season with salt & pepper.

  • Once cooled, transfer broccoli to a large bowl and add in the dates, alomonds and cheese, stirring to combine.

  • Mix the dressing in with the salad, until well combined, serve and enjoy!



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