This ‘hot salad’ is a total gem. The dressing is so quick and easy, and will keep for weeks in the fridge; it’s, essentially, a homemade sweet chili sauce which will go wonderfully with almost anything. The almonds are roasted and so take on a deeper, smoky flavour, which marries so well with the slightly burnt notes in the broccoli. Roasting the almonds also makes them crunchier, giving the salad a truly awesome bite.
Quantities here seemed unnecessary, ones own judgment will work perfectly. The dressing recipe will yield enough for a salad for four people, roughly. I recommend doubling it, and keeping the extra in a bottle in the fridge.
purple sprouting broccoli
extra virgin coconut oil
1 red chili
small hunk of ginger
2 tablespoons of red wine vinegar
3 tablespoons of water
First, roast the almonds under a hot grill for roughly three minutes. Watch them closely! If they burn ever so slightly that’s okay, the sweet, hot dressing will offset any slight bitterness. Once cool, coarsely chop.
Next, make the dressing by simply finely dicing the chili (seeds and all) and ginger, putting this in a little pot with the sugar, salt, vinegar and water, and bringing it to the boil. Simmer gently for five minutes. As the dressing simmers the consistency will become less watery and more syrupy. I like to keep the dressing warm for this salad but allowing it to cool is fine too. It will keep in the fridge for up to a month in a Tupperware or jar.
Finally, prep the purple sprouting broccoli. I was lucky enough to find very delicate broccoli, therefore I chose not to blanch it; ‘hot, crispy, and raw’ is what I was going for here… If you think your broccoli might be a little too sturdy to be pleasant after only three minutes in a hot pan, then perhaps blanch it in boiling water for a minute first (allow all the steam to billow off so that the broccoli is as dry as possible before frying). Alternatively, simply split each stalk down the center to make it skinnier.
Heat a small slug of coconut oil in a large frying pan. When the oil is hot hot, add the broccoli – it will sizzle and splatter! Season generously with flaky sea salt. Keep the broccoli moving, and continue to fry for roughly three minutes, depending on size. Keep back any tiny stalks and leafy bits, only adding these for the last minute of cooking.
Scatter some broccoli on each warmed plate, spoon over the dressing, and sprinkle the chopped almonds on top. Enjoy.