Broccoli Salad
Prep: 30 minutes
Cook: 5 minutes
Cook: 5 minutes
Easy
Serves 6
Ingredients
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For the salad
50g pecans -
50g walnuts
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2 heads of broccoli
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1 jar Belazu Pardina Lentils
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50g raisins
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2 gala apples, cored and cut into thin slices
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1 small bunch fresh dill, chopped
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1 small bunch parsley, chopped
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1 tbsp sesame seeds, toasted
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For the pickled shallots
1 shallot, finely sliced -
3 tbsp Belazu Gran Reserva Sherry Vinegar
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1 tbsp sugar
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1 tsp salt
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For the vinaigrette
50ml Belazu Gran Reserva Sherry Vinegar -
1 tsp Dijon mustard
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1 tsp sugar
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1 tsp salt
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150ml Belazu Crete Gold EVOO
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For the tahini sauce
100g Belazu Tahini -
juice of 1/2 a lemon
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1 tsp Belazu Flavour Hacks Roasted Garlic
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150ml cold water
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sea salt, to season
Method
- Step 1: Set your oven to 170C Fan. Tip the pecans and walnuts onto a flat oven tray and roast for 5 minutes until lightly toasted.
- Step 2: Prepare the pickled shallots by dressing the shallots in the Sherry Vinegar, sugar and salt. Set aside for 10 minutes to marinate. Remove the nuts from the oven and set aside to cool.
- Step 3: As the nuts cool, separate the broccoli florets from the stems. You can reserve the stems to use in a pasta sauce or soup. Finely chop the florets in a food processor, then transfer them to a large bowl. Wipe the food processor clean, add the roasted nuts, and pulse in for a few seconds until they’re a similar size to the broccoli. Drain and rinse the Lentils, then add them to the bowl along with the raisins, apple slices, dill, and parsley.
- Step 4: Whisk the ingredients for the dressing together, adjust the seasoning to taste, then set aside.
- Step 5: Whisk the Tahini, lemon juice and Roasted Garlic Paste together in a small bowl. Add the cold water bit by bit, whisking continuously until a thick smooth sauce has formed. Season to taste with salt, then set aside.
- Step 6: When ready to serve, pour the vinaigrette over the chopped broccoli salad and mix together well. Spread the Tahini sauce over the platter, then spoon the dressed broccoli over the top. Finish by scattering over the pickled shallots and sprinkling over the sesame seeds.
