CHARRED BROCCOLI SALAD WITH CHICKPEAS AND ALMONDS

A seriously delicious salad that is robust enough to be a vegetarian main. Or pair it with you favourite protein. Either way it is a wonderfully rich, hearty salad full of all the good things.

Charred Broccoli Salad with Chickpeas and Almonds

Recipe adapted from Hetty McKinnon
Serves 4-6

Ingredients

2 broccoli heads cut into florets
1/2 cup extra virgin olive oil
1/2 cup capers, rinsed and drained
1 long red chilli, finely diced
2 cans of chickpeas, drained
1 cup fresh baby spinach leaves
grated zest and juice of 1 lemon
1 cup flat leaf parsley leaves, finely chopped
1 cup of mint leaves
80g parmesan, grated
1/2 cup flaked almonds, toasted
sea salt and cracked black pepper

Method

Heat the oven to 200 degrees. Toss the broccoli in half of the olive oil and season with salt and pepper and place in a roasting pan and roast in the oven until the broccoli is charred and cooked. Make sure the broccoli still has some bite. Place in a salad bowl and set aside.

Put the rest of the oil in a small saucepan with the capers and chilli and place on medium heat for 30 seconds to lightly cook. Take off the heat and immediately pour over the broccoli.

Combine the broccoli with the chickpeas, spinach leaves and lemon zest and season with salt and pepper and mix well. To serve, squeeze over the lemon juice and sprinkle with parsley, mint, toasted flaked almonds and parmesan.