Broccoli salad
Combine that glorious burnt bitterness of charred broccoli with sweet baby corn and drizzle it with a savoury, salty pecorino dressing for a summer salad with heft. Cool it to room temperature if you're taking it to a barbecue or picnic.
Ingredients
- 1 head broccoli, cut into small florets, stalk sliced into batons
- 200g/7oz baby corn, halved
- 1 tbsp extra virgin olive oil
- 30g/1oz pumpkin seeds
- ½ tsp ground cumin
- ½ bunch coriander, finely chopped
- sea salt and freshly ground black pepper
- crispy fried shallots, to serve (see recipe tip)
For the pecorino dressing
- 4–5 tbsp extra virgin olive oil
- 1–2 limes, juice only
- 1 tsp dried chilli flakes
- 40²µ/1½´Ç³ú pecorino, finely grated
Method
First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like.
Mix the broccoli and corn with the olive oil.
Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper.
In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables.
Add the chopped coriander to the bowl.
Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots.
Recipe Tips
If your barbecue is lit, you could grill the broccoli and corn on the barbecue.
You can buy ready-made crispy fried shallots, or make your own by frying finely sliced shallots in a generous amount of oil until crisp. Drain on kitchen roll and leave to cool.