Bursting with nearly every shade of green this salad is such a crowd pleaser. It would do a fantastic job as a side at a BBQ or a great option for a substantial and healthy lunch. All the components create such a wonderfully finished dish, the smokiness from the charred chilli broccoli, the creaminess from the silky avocado, the sweetness from the pan fried red onion, crunch and freshness from the fresh crisp spinach, all finished off with an explosion of flavours from the tahini, soy & lemon dressing.
Its relatively easy to prepare and can be kept in the fridge for 3 days, but usually doesn't last long at all. If you are looking for something, healthy, filling but most of extremely tasty this is the salad for you.
All the components can be prepared in advance, so it is a great one to have the ingredients prepared and then throw it together before your guests arrive.
40 MINUTES. SERVES 6
1 large bag spinach
1 red onion
100g edamame, thawed
1 head broccoli
1 garlic clove
1 tsp chilli flakes
1 1/2 lemons
1 tbs apple cider vinegar
1 tbs soy sauce
4 tbs tahini
Black and white sesame seeds
Firstly, wash your spinach leaves, set aside.
Roughly chop the red onion. Heat a saucepan on high heat, add a glug of olive oil, add the red onion, season with salt and pepper and cook for 10 minutes until golden and slightly charred. Set aside.
While the onion is cooking put a large pot of heavily salted water on to boil. While you are waiting for the water to boil chop the broccoli into long stems. Prepare an ice bath (bowl with ice and water).
When the water is boiling add the broccoli and blanch for 1 minute 30 seconds, remove with tongs and plunge into ice bath to cool immediately. The broccoli should be vibrant green.
In that same pot of boiling water add the edamame for one minute and then drain. Throw edamame into the ice bath too.
Remove the broccoli stalks from the water and place on a tea towel to remove as much moisture as possible. Put a cast iron skillet on high heat. Add the broccoli to a mixing bowl with a healthy glug of olive oil, chilli flakes, minced garlic clove and S&P. Toss to make sure all the broccoli is well coated.
Your skillet should be smoking at this stage. Add the broccoli stalks to the skillet giving them enough room to char on both sides, do not over crowd, do this in two batches if you need to. Remove from pan and set aside.
Slice one of the lemons into quarters and place flesh side down on the smoking skillet, do both sides of lemon flesh until the are nicely blackened. Set aside.
To make the dressing add the tahini, apple cider vinegar, juice of half a lemon and soy sauce to a bowl. Mix well. Loosen with water if you need to. Set aside.
It is now time to assemble. Add all the components to a large salad bowl except for the charred lemons. drizzle over half of the dressing and toss everything with your hands.
Place the charred lemons on top of the salad and sprinkle with black and white sesame.
Serve with the extra dressing for people to add more as they like.