This was one of the first inventions I came up with when I started to get serious about keeping my intake of raw fruit and vegetables high. This dish is entirely raw but also stands alone as a very delicious and impressive salad. The broccoli in this recipe is raw but left to sit with salt rubbed into it. The salt draws moister out and slightly cooks the broccoli. This is now my favourite way to eat broccoli. You can have this salad as a meal, a side or as part of a spread. If you happen to come across some young spring broad beans these are great freshly popped over the salad but they're are not crucial. Thinly sliced radish works well with this too.
On another note I had the pleasure of attending my friend Beci Orpin's book launch. Her lovely new book Find and Keep has insights into her design process and 26 craft projects one of which served as insipation for the styling of this weeks recipe. If you love design and craft you'll love this book, I can't stop looking through it!
INGREDIENTS
Serves 1 as a main meal or 2-3 as a side
Half a medium head of broccoli
1 Avocado
1/4 red onion thinly sliced
A big handful or so of mixed salad leaves
Good quality sea salt
Good quality local olive oil
A handfull of mint thinly sliced
Juice of half a lemon
A chive flower (optional)
A few young broad bean pods (optional)
DIRECTIONS
Firstly chop your broccoli into small pieces including the steam. Place in a colander and sprinkle with good a pinch of salt, rub the salt into the broccoli and leave to stand for 20-30 mins. Place the broccoli in a clean tea towel and squeeze and dry the broccoli.
On a serving plater arrange salad leaves, broccoli, avocado and onion. Top with mint, broad beans and chive flowers if using, a good pinch of sumac, a good squeeze of lemon juice, olive oil and some cracked pepper.
Enjoy!
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