Char-Grilled Broccoli Amongst Chickpeas, Almonds, Lemon & Chilli

October 22, 2015

I'm really enjoying my novel cookbook and, subsequently a charge of chips at trivia on Tuesday, I decided that Midweek was a skilful nighttime to teach my salad on again. This broccoli-based salad had a few advantages: it looked elementary to make, it had a skilful mix of veggies in addition to protein, in addition to it seemed similar it would locomote goddamn delicious. 

It lived upwardly to all iii promises, although the grooming was a fleck to a greater extent than involved than I initially imagined. It would run a lot improve if you lot cooked the broccoli on a bbq every bit the recipe suggests, every bit cranking our non-stick frying pan upwardly to charring rut levels left me a fleck on edge. And that made it difficult to recall to banking firm jibe upwardly on the toasting almond flakes. Luckily, I simply close got things correct - the broccoli could in all likelihood convey charred for a fleck longer to teach to a greater extent than of the smokiness that the recipe promises. Regardless, the combination of crispy almond flakes, fried capers in addition to big hits of lemon in addition to chilli, addition loads of mint in addition to parsley actually added unopen to oomph to the base of operations of broccoli, spinach in addition to chickpeas.

The parmesan isn't essential, hence this is an slow veganisable dish, in addition to 1 that we'll definitely come upwardly dorsum to again.

Char-grilled broccoli amongst chickpeas, almonds, lemon & chilli
(slightly adapted from a recipe inwards Hetty McKinnon's Community)

1kg broccoli (3 heads), cutting into florets
vi tablespoons olive oil
100g capers, rinsed in addition to drained
two garlic cloves, minced
1/2 teaspoon chilli flakes
two cans chickpeas, drained in addition to rinsed
two cups babe spinach leaves
zest in addition to juice of 1 lemon
1 loving cup parsley leaves, chopped
1 loving cup mint leaves, chopped
80g parmesan, shaved
100g flaked almonds, toasted
common salt in addition to pepper

Toss the broccoli florets inwards one-half the olive crude in addition to flavour liberally amongst common salt in addition to pepper.

Heat a frying pan (or a bbq if you're doing it properly) until it's super hot in addition to throw inwards the broccoli. Cook for 6-8 minutes, turning regularly, until the broccoli florets convey charred upwardly a bit.

Put the other one-half of the crude inwards a pocket-size saucepan amongst the capers, garlic in addition to chilli flakes. Heat it upwardly until the garlic simply begins to alter colouring textile (you actually don't desire to burn downwards it!) in addition to and then kill the heat, in addition to pour the oil/garlic/caper/chilli mix over the broccoli.

Stir inwards the chickpeas, spinach leaves, lemon zest in addition to unopen to to a greater extent than common salt in addition to pepper in addition to toss well.

Serve, topped amongst lemon juice, mint, parsley, parmesan in addition to almonds.