Dishoom Chilli Broccoli Salad Recipe | Official Dishoom Recipe

Name: Dishoom Chilli Broccoli Salad Recipe | Official Dishoom Recipe
Cuisine: Asian
Ingredients: 1 small broccoli head; 75g roasted pistachio nuts; ¾ fresh red chilli; 25 coriander leaves; 4–5 mint leaves; 25g roasted pumpkin seeds; 25g Medjool dates; Salt, to taste; 45g lime & chilli dressing; 1 lime wedge; For the lime & chilli dressing; 25ml lime juice; 4–5 thin slices of ginger; 1¼ small green chilli; ½ tsp fine sea salt; 19g granulated sugar; 12ml rice vinegar; 75ml mild olive oil or vegetable oil; A few mint leaves

5 steps

Updated at: Sat, 15 Jun 2024 14:53:27 GMT

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Ingredients

0 servings

1 headbroccoli

small

75groasted pistachio nuts

0.75fresh red chilli

25coriander leaves

4mint leaves

25groasted pumpkin seeds

25gMedjool dates

salt

to taste

45glime & chilli dressing

1lime wedge

lime & chilli dressing

For the

25mllime juice

4 slicesginger

thin

1.25green chilli

small

½ tspfine sea salt

19ggranulated sugar

12mlrice vinegar

75mlmild olive oil

or vegetable oil

3mint leaves

Instructions

Step 1

SERVES 2 AS A SIDE OR 1 AS A MAIN COURSE

Step 2

Wash the broccoli, dry and chop into small morsels. Crush the pistachios very lightly, using a pestle and mortar. Finely chop the red chilli and tear the coriander and mint leaves. Place everything in a large bowl.

Step 3

Pull the dates in half with your fingers, discard the stone, then slice each half into quarters and add to the bowl. (If your dates are very sticky, handle them with slightly wet fingers; the water will encourage the fruit not to stick to itself.)

Step 4

Pour over the lime and chilli dressing (please kindly see below for the particulars on how to prepare this). Toss everything together and scatter over the roasted pumpkin seeds. Squeeze lime over the salad and use a wedge to garnish.

Step 5

Blitz the together, using a mini food processor or stick blender, until completely homogenised.