Sesame Burgundy Broccoli with Oriental Salad and Agave, Ginger and Soy Dressing
This recipe is from Burgundy Broccoli.
2 heads Burgundy Broccoli
2 tbsp sesame seeds, lightly toasted
1 tbsp agave syrup
1 inch-long piece ginger, peeled and finely grated
1 tbsp dark soy sauce (if you replace with tamari, this recipe will be kosher for Passover for those who eat kitniyot)
1 tbsp sesame oil
1 carrot, peeled and thinly sliced
5 spring onions, sliced thinly
1 tbsp olive or rapeseed oil
Chinese leaves or other lettuce, thinly shredded
1 lime, juiced and zested
1 small sprig of coriander
Mix together the sesame oil, soy sauce, agave, zest and juice of the lime and rapeseed or olive oil until it emulsifies.
Add half of the sesame seeds and allow to marinade.
Cut the Burgundy Broccoli into large wedges and place on a heated griddle pan or frying pan
Char gently until the broccoli is gently cooked (this should take no more than 2mins)
Place the washed and shredded Chinese leaves onto the plate
Put the gridled broccoli in a bowl with the carrot slices and the spring onions
Pour half the dressing over the top and place on top of the Chinese leaves
Sprinkle with the remaining sesame seeds and pour over any remaining dressing
Serve warm or cold
Categories:Sides and SnacksYael Tischler