I recently made this dish for a celebratory dinner with my housemates, and it went down very well indeed. Far from boring old boiled broccoli, this salad screams ‘eat me’ with it’s garlic oil coated chopped almonds and heat from fresh strips of red and green chillies. This recipe is from the July 2017 edition of Delicious magazine, which focuses on Italian cuisine. I chose to make this particular salad because it was a departure from all the traditional Italian food I had cooked before, and it definitely delivered. I would say that there is no use in buying garlic and chilli oil specifically, just fry some chopped garlic and a pinch of chilli flakes in plenty of olive oil. Overall, an extremely easy recipe and a wonderful way to jazz up broccoli.
1 broccoli, cut into small florets
2 tbsp olive oil
1 red chilli, cut into fine strips
1 green chilli, cut into fine strips
100g whole, blanched almonds: toast in a pan, then roughly chop 25g (keep the rest whole)
1 clove of garlic, chopped
1 pinch of chilli flakes
1 tablespoon of red wine vinegar
Bring a pan of salted water to the boil and cook the broccoli for 2-3 minutes, depending on the size of the florets. Drain and leave to cool slightly.
Fry the garlic and chilli flakes in a large pan on a medium heat, then add the broccoli. Toss to warm, then add the chilli strips and almonds.
Add a tablespoon of red wine vinegar and stir to combine. Season to taste and sprinkle over the chopped almonds.