Broccoli Salad
With its colourful look and fresh taste, broccoli salad goes well with any main meal.
About Broccoli Salad
This is an easy and super healthy salad with broccoli, sweetcorn, gherkins and sweet roasted peppers.
SERVES 4
PREP TIME: 10 MINS
COOK TIME: 15 MINS + 15 MINS COOL TIME
(SEE SUGGESTIONS FOR THE SHORTCUT)
Broccoli salad takes very little time to prepare but if you decide to use pickled roasted peppers from a jar, it will take even less time. With its multi-colour appetising appearance and refreshing taste, this broccoli salad goes well with any main meal but especially with meat, chicken, pastas and fish dishes.
Some Tips & Suggestion for Making Great Broccoli Salad
- Overcooked broccoli will turn olive green. That’s why you need to be attentive while steaming your broccoli so as not to overcook it. Plunging them in icy water after steaming will stop the cooking process and keep the florets’ colours vibrant.
- Shortcut: Instead of roasting peppers yourself, you can buy roasted red peppers in a jar. Bear in mind, these peppers are preserved in vinegar. So they will have a sharp pickled taste.
- You can also add 1 tbsp balsamic vinegar or pomegranate molasses to the dressing.
Enjoy!
Ingredients
- 2 sweet Ramiro peppers
- 480 ml (2 cups of) water
- 1 broccoli head, approximately 500 g, cut into small florets
- 3 gherkins, chopped into small pieces
- A small tin (160 g – 1 cup) of sweetcorn
Dressing
- 3 tbsp olive oil
- 1 medium size lemon, juiced
- 1/4 tsp table salt
- 1 small clove of garlic, crushed (optional)
Step by Step Instructions
Step 1
First wash and dry the sweet Ramiro peppers. Cut small holes into them with a knife.
Step 2
Place the peppers onto a baking tray and roast them in a preheated oven at 240°C fan (475°F, gas mark 9) for 10-15 minutes until blistered and softened. Remember to turn them upside down halfway through.
Step 3
To peel them easily, while they are still warm, place the peppers in a zipped bag and leave them for 15 minutes. Then peel and discard the skin along with the seeds and stalks.
Step 4
While the peppers are being prepared, wash all the broccoli florets.
Step 5
Pour two cups of water into a big saucepan, place a steamer basket in the pan and bring to the boil.
Step 6
In the meantime, prepare a big bowl of cold water with some ice.
Step 7
Add the broccoli florets to the steamer basket and cover with a lid. Cook them on high heat for about 6-7 minutes to keep their vibrant colour. If you can pierce them with a fork, it means they are done. Alternatively you can boil the florets in boiling water for about 4 minutes until tender but still with some bite.
Step 8
Once the broccoli florets are cooked, remove them with a slotted spoon and plunged them into the ice water to quickly stop the cooking process. When the florets are completely cool, remove them from the water and pat dry them with a paper towel. Chop them into bitesize pieces.
Step 9
Chop the roasted peppers into small pieces.
Step 10
In a big salad bowl, combine the broccoli, sweetcorn, chopped roasted peppers and gherkins.
Step 11
For the dressing mix crushed garlic, olive oil, salt and lemon juice with the help of a fork or whisk. Drizzle it over the salad. Stir it well and serve.
Goes Well With
- Cream Mushroom Soup
- Cream Chicken Soup
- Baked Chicken Thighs
- Pasta with Tomato Sauce
- Grilled Sea Bream
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