Rukmini Iyer’s quick and easy recipe for broccoli, date, pecan and chilli chopped salad
Confession: I’m a lifelong green salad avoider, and am generally opposed to raw broccoli, too (don’t get me started on raw cauliflower). But this moreish, substantial salad, inspired by a broccoli dish at Dishoom, will have even the most hardened salad sceptic converted – it’s packed with colour, flavour and texture, and, unusually, tastes just as good the next day in a lunchbox. As you’ll see, I avoid the raw broccoli issue by blanching it before adding the dressing. Serve with hot flatbreads and hummus for a filling, colourful dinner.
Broccoli, date, pecan and chilli chopped salad
Prep 15 min
Cook 10 min
Serves 4
200g mangetout, halved
1 head broccoli, florets separated and finely sliced
½ red onion, thinly sliced
2 limes, zest finely grated, then juiced to get 50ml
50ml olive oil
2½cm piece fresh ginger, peeled and grated
1 tsp sea salt flakes
1 red chilli, finely sliced
6 medjool dates, stoned and sliced
100g pecans, roughly chopped
Tip the mangetout, broccoli and onion into a large bowl of boiling water, leave them to blanch for two minutes, then drain well.
Meanwhile, make the dressing: in a small bowl, whisk the lime zest and juice, olive oil, grated ginger, sea salt and sliced chilli.
Put the drained mangetout, broccoli and onion in a large bowl, pour in the dressing, then add the dates and pecans, and toss to coat. Taste, adjust the salt as needed, then serve straight from the bowl or transfer to a shallow platter.
