Chili Broccoli Salad — a not-even-in-the-cookbook recipe

by Olivia Bell

230 Kcal

Protein 5g
Carbohydrates 6g
Fat 21g

Easy cooking

15 min

One of London's most famous and popular districts is Covent Garden, located in the heart of the West End. This world-class shopping and dining hub attracts locals and tourists with its trendy shops, museums and architectural heritage, street performers and Royal Opera House. Add that to a wide range of fine dining restaurants, hidden bars, street food markets and terraces, and it's not hard to see why it is such a hottest leisure spot. Whether it’s breakfast or brunch, pre-theatre dining or burgers alfresco, Covent Garden is a foodie’s paradise, filled with diverse gastronomic options to suit everyone’s taste buds! Don’t miss this place on your trip to London and enjoy this recipe from one of the Covent Garden’s eateries!

Where to try

Dishoom Covent Garden

#3696 of 42804 restaurants in London , United Kingdom

Address: 12 Upper St Martin's Ln, London, England, United Kingdom

Try this incredible Chili broccoli salad with toasted pistachios and dates — the most delicious at-home lunch ever!

Chili broccoli salad with dates and mint leaves

Chili broccoli salad

Cook this chili broccoli salad for a delicious at-home lunch! The recipe from the chef of Dishoom restaurant in the center of Covent Garden in London won’t leave you and your guests indifferent. Delicate broccoli with roasted pistachios and shredded mint leaves, fresh red chillies, pumpkin seeds, dates and honey, all dressed up in lime and chili — this savoury and exquisite salad will become a welcome addition to your Sunday table.

Cooking directions

Ingredients

1 small broccoli head
75 g roasted pistachio nuts
¾ fresh red chilli
25 coriander leaves & 4–5 mint leaves
25 g roasted pumpkin seeds
25 g Medjool dates
1 lime wedge
For the lime & chilli dressing:
25 ml lime juice
4–5 thin slices of ginger & 1¼ small green chilli
19 g granulated sugar
12 ml rice vinegar & 75 ml mild olive oil

Step 1. Wash the broccoli, dry and chop into small morsels. Crush the pistachios very lightly, using a pestle and mortar.

Step 2. Finely chop the red chili and tear the coriander and mint leaves. Place everything in a large bowl.

Step 3. Pull the dates in half with your fingers, discard the stone, then slice each half into quarters and add to the bowl.

Step 4. To make the lime & chili dressing blitz the ingredients together, using a mini food processor or stick blender, until completely homogenized.

Step 5. Pour over the lime and chili dressing.

Step 6. Toss everything together and scatter over the roasted pumpkin seeds.

Step 7. Squeeze lime over the salad and use a wedge to garnish.

Step 8. Keep the leftover dressing in the fridge for 3–4 days as an addition to any salad, green vegetables, avocado or grilled fish.

Covent Garden is a bucket list destination for most of the tourists on their way to London. If you are not planning your journey there yet, pamper yourself with this unusual salad from one of the best restaurants of this place and share your opinion about it in the comments below!