Life in the kitchen

Charred Broccoli Salad with Thyme and Blue Cheese Dressing.

The broccoli retains its bite when cooked this way and the charred bits add an extra dimension of flavour.

The season of the salad is here. Tired of the same old wilted ideas? Here’s a new gem from one of our favourite collaborators, Yuluishii, of Pretoria’s Off The Wall Pop-Up Restaurant in Hatfield.

Says Yulu: ‘This salad is great because it shows just how versatile frozen veggies can be if you prepare them with care. The broccoli retains its bite when cooked this way and the charred bits add an extra dimension of flavour.’

RECIPE

INGREDIENTS

1kg Natures Garden broccoli florets, thawed
40ml Extra Virgin Olive Oil
3 ripe avocados
25g toasted mixed seeds
50g pomegranate kernels
Micro-herbs, to garnish

DRESSING INGREDIENTS

100g blue cheese
250ml cream
Salt and pepper to taste
10g fresh thyme, finely chopped

METHOD

Heat a pan and add olive oil. When the pan is hot, add the thawed broccoli in small batches and char on the other side until nicely browned. Season with salt and pepper and set aside.

To make the dressing, simmer the cream in a saucepan and crumble in the blue cheese. Stir thoroughly until cheese has melted and then add the thyme, salt and pepper.

To assemble the salad, arrange the hot broccoli, sliced avocado and pomegranate on a platter and sprinkle with seeds. Pour over the dressing and garnish with fresh micro-herbs.

Serves 6

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