Ottolenghi’s chopped broccoli salad with its maple dressing

Ingredients 

  • 100g freekeh (or farro, quinoa, bulgur or spelt)
  • 570g jar of chickpeas, drained and rinsed (400g)
  • 1 medium head of broccoli (about 300g)
  • 20g mint leaves, roughly torn
  • 80g salted, roasted peanuts
  • 120ml olive oil
  • 100ml maple vinegar Les Voiles or apple cider vinegar
  • 1½ tbsp maple syrup
  • 2 tbsp sumac
  • 4 tbsp maple peanut butter
  • ½ red onion, finely sliced into half moons (50g)
  • 50g Goji berries
  • Fine sea salt

Method

  1. Rinse the freekeh and cover with 400ml of water and ½ teaspoon of salt. Bring to a boil, then cover with a lid, reduce to a low simmer and cook for 15-20 minutes, until softened. Once cooked, drain any remaining water and set aside to cool.
  2. Peel and discard as much of the tough skin from the broccoli stalk as you can, then grate the whole broccoli on the coarse side of a box grater (alternatively finely chop it with a sharp knife or use a food processor). Add to a large mixing bowl along with the freekeh, chickpeas and mint and toss to combine.
  3. In a separate bowl, whisk together the oil, vinegar, maple, sumac, peanut butter, and 1½ teaspoons of salt. Stir in the onion and goji berries and set aside for 10 minutes to soften, then add two thirds of the dressing to the broccoli and toss to combine.
  4. To serve, transfer the broccoli to a serving platter and drizzle over the remaining dressing.
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