CHARGRILLED SPROUTING BROCCOLI, KIMCHI AND TOASTED SEED SALAD
INGREDIENTS(For 2 persons)
FOR THE SALAD
- ½ bunch purple sprouting broccoli
- ½ bunch white sprouting broccoli
- 1tbsp sesame seeds
- 1tbsp pumpkin seeds
- 3 tbsp kimchi
- 1 shallot, diced
- Olive oil
FOR THE DRESSING
- 2 handfuls spring herbs such as parsley, chervil, coriander and chives
- 1 clove garlic
- 1 tsp capers
- 50ml extra virgin olive oil
- 1 tbsp vinegar
- Salt and pepper
This delicious salad is made up from some wonderful ingredients straight from our Market Garden combined with flavourful, piquant kimchi. The toasted seeds lend a lovely depth and crunch. Perfect as a light lunchtime dish or accompaniment to chicken or fish, we love to make this on both our FERMENTS TO EAT & DRINK and SEASONAL, ORGANIC SUPPERS classes.
METHODDIFFICULTY: Easy 20 MINS
Heat a chargrill pan until smoking. Toss the stems of broccoli in a little oil and grill until nicely charred, turning every so often. Keep to one side.
Toast the sesame and pumpkin seeds in a preheated oven until just golden.
To make the dressing, finely chop the herbs, garlic and capers. Place in a small bowl or jar with the olive oil, vinegar and some salt and pepper. Mix well.
Place the broccoli, kimchi, diced shallot and toasted seeds in a large bowl and toss the dressing through the vegetables well.
Serve, sprinkled with some extra seeds, chopped chilli or herbs.
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