Cooked - Dishoom's Chili Broccoli Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dishoom's Chili Broccoli Salad

1.0

1 large head of broccoli, washed and chopped (~2 cups)

1 red pepper, chopped, seeds removed

3 tablespoons cilantro, chopped

¼ cup mint leaves, chopped

⅓ cup pistachios, chopped

3 tablespoons pumpkin seeds

3 tablespoons sunflower seeds

4 medjool dates, pitted and chopped

2 tablespoons butter, salted

⅓ cup pomegranate arils (optional)

Lime wedges to serve

⅓ cup olive oil

1 lime, juiced

½ inch knob of ginger, peeled and sliced

½ jalapeno, seeds removed

4 mint leaves

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon kosher salt

Make the dressing by adding all dressing ingredients to a mini blender and blend until completely smooth. Taste and set aside.
Wash and chop broccoli, red pepper, cilantro, mint and pistachios and place everything in a large bowl along with pumpkin seeds and sunflower seeds.
Chop dates into small pieces.
Melt butter in a small pan over medium heat.
Once melted, add the date pieces and cook for 2 minutes or so, stirring, until dates have softened.
Remove from heat and add dates to the salad.
Pour dressing on top and ensure everything is coated well.
Garnish with pomegranate, if using, and a lime wedge.
Serve and enjoy.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇳Indian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 29 weeks ago

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