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.

METHOD

DIFFICULTY: 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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