Dishoom’s Chilli Broccoli Salad – A Bold & Vibrant Favourite

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while sunflower oil is more budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is a lower glycemic alternative, while sugar syrup is a cost-effective sweetener.

Boil water in a pot for blanching the broccoli.

Add broccoli to the boiling water to blanch it until it turns bright green.

Turn off the stove and transfer the broccoli to a bowl of ice water to cool down.

Toast pistachios in a pan to release their essential oils.

Add pumpkin seeds and sunflower seeds to the pan and toast them slightly until they start popping.

Remove the florets from the broccoli and set them aside.

Use a mandolin to thinly shave the broccoli stalks against the grain.

Add lime juice to the shaved stalks to prevent oxidation.

Portion the florets into bite-sized pieces.

Remove seeds from red chilies and add them to the salad for spiciness.

Chop dates into smaller pieces and add them for sweetness.

Mix the florets, shaved stalks, red chilies, and dates together.

Add the toasted nuts to the salad mixture.

Tear fresh mint leaves and add them to the salad for freshness.

Squeeze additional lime juice over the salad and mix everything together.

Plate the salad and serve with optional lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens