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- Dish type
- Vegetable salad
- Broccoli salad
A few weeks ago I decided to sign up for a delivered, seasonal vegetable box in a bid to eat less meat and better quality vegetables. I came up with what is essentially a warm dressed broccoli salad and it hit the spot quite nicely; fresh and simple with the preserved lemon giving it a warm zesty undertone.
5 people made this
- For the broccoli
- 1 head broccoli, cut into chunky florets
- 1 tablespoon olive oil
- For the dressing
- 1 teaspoon olive oil
- 3 cloves garlic, thinly sliced
- 2 red chillies, sliced
- 1 handful sliced almonds
- the rind of 1/2 a preserved lemon, rinsed and chopped
- 100ml olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon salt
- 1 pinch ground cinnamon
- 1 pinch ground allspice berries
- 1 pinch salt crystals
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Bring a saucepan of water to the boil over a high heat then add the broccoli florets and blanch, cooking for just 2 minutes in the water before removing and rinsing with cold water to stop the cooking. Lay the florets out on kitchen paper to dry thoroughly.
- Warm 1 tablespoon olive oil in a griddle pan over a medium heat. Once hot, add the broccoli and cook for 8 to 12 minutes, turning occasionally.
- Meanwhile, warm 1 teaspoon olive oil in a frying pan over a medium heat and add the garlic and chillies. Cook and stir for just 1 to 2 minutes then remove from the pan and set aside in a bowl. Wipe the pan and then toast the almonds over a medium heat until just browned.
- To the garlic and chilli, add the preserved lemon, 100ml of olive oil and the vinegar. Whisk it and add the salt and the spices. Once the dressing is combined and the broccoli is ready pour it on and toss. Finish it off by garnishing with the almonds and a pinch of salt crystals.
For the broccoli:
For the dressing:
If you don't have preserved lemons try the zest of a lemon and some toasted cumin seeds.
See it on my blog
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- 1 large head of cauliflower
- 1 1/2 teaspoons cumin
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- Black or cayenne pepper, to taste
- 1 onion (sliced or coarsely chopped)
- 3 cloves garlic (finely chopped or pressed)
- 1/4 to 1/3 cup olive oil
- 1 preserved lemon (quartered)
- 1 handful red olives (or violet olives)
- 1/2 cup water
- 2 to 3 tablespoons fresh cilantro (chopped)
Break the cauliflower into small florets wash and drain. Mix the cauliflower with the spices—cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)—and set aside.
In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water and bring to a simmer.
Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
Grilled Broccoli Salad
To make the Garlic Chilli Dressing, place the oil, garlic, spring onion / green onion whites and chilli in a small pan. Cook over a very gentle heat until the garlic is softened but not browned (about 10 minutes). Alternatively, bake at 150ºC / 300ºF for 15 minutes. Mix in lemon zest and juice and season to taste with salt and pepper.
To make the salad, drop broccoli into a large pot of boiling salted water and boil 2 minutes. Drain, refresh under cold water, drain again and pat dry. Barbecue / grill over medium-high heat until tender and lightly charred (about 4 minutes each side).
When ready to serve, toss Garlic Chilli Dressing through broccoli and garnish with parmesan or pecorino, parsley or coriander leaves / cilantro leaves and reserved spring onion / green onion greens. Serve at once.
Pasta with Broccoli, Leeks and Preserved Lemon
Looking for a seriously quick pasta dish bursting with flavor? Here it is! This Pasta with Broccoli, Leeks and Preserved Lemon is so simple, healthy, tasty, aromatic, and pleasing to the palate that you’ll want to have it every week. Whenever I see young broccoli or broccolini at the market, I make this dish. It’s just too easy and too good to pass up.
This pasts dish has a light sauce consisting of olive oil, water from the pasta pot, and a bit of preserved lemon. The ingredients are simple and few, and the pasta can be whatever you have in the pantry. And if you don’t happen to have a jar of preserved lemons in the refrigerator, you can always make a quick small batch in about 24 hours. Hope you enjoy.
Recipe: broccoli salad with almonds and feta
On a recent trip to Wellington reader Pam Shackleton visited the Ti Kouka Cafe on Willis St for lunch.
Shackleton was impressed by its crisp and zesty broccoli salad. "It's the best I have ever tasted."
We contacted the cafe and it happily supplied the recipe.
BROCCOLI SALAD WITH ALMONDS AND FETA
2 broccoli heads
50ml olive oil
1 teaspoon chilli flakes
2 garlic cloves
1 lemon, zested
½ preserved lemon, thinly slice the skin only
60g goats feta
40g sliced almonds
Cut broccoli into desired size and blanch in boiling water with a pinch of salt for 30 seconds. Remove and cool. Heat pan to smoking point and add broccoli in one layer, sear for one minute or until slightly burnt looking. Allow to cool. Combine the olive oil, chilli and garlic to create a dressing. In a large bowl top broccoli with dressing, feta, almonds, lemon zest and season. Serve at room temperature.
Ti Kouka Cafe, level 1, 76 Willis St, Wellington. Open Monday to Friday 7.30am to 3.30pm and Saturday 9.30am to 3pm.
Roasted Cauliflower and Broccoli with Preserved Lemon
I am sure that many of you are wondering what to do with that jar of Sur le Plat preserved lemons that you may have made about 6 weeks ago. Preserved lemons are essential to North African cuisine, especially the cuisine of Morocco and the Middle East. Preserved lemons add a brightness and exotic saltiness to any recipe. They taste like lemons but then again not like lemons!
Paula Wolfert has written books on Moroccan cooking, the cooking of Southwest France, and Eastern Mediterranean cuisine. My tattered, stained, and dog eared copy of Wolfert&rsquos &ldquoMediterranean Cooking&rdquo is one of my most beloved cookbooks. She has inspired me more than once to make jars of preserved lemons. It also helps to have generous friends, like Maurer and her mom, Annette, who are willing to share their abundance of lemons from their annual crop.
This recipe for roasted cauliflower and broccoli with preserved lemon will assist you in beginning to use your supply of lemons creatively and begin to get comfortable with the many ways that you can incorporate the lemons into any recipe.
Roasted cauliflower and broccoli with preserved lemons or any roasted vegetables, such as brussels sprouts or potatoes, come alive with the zesty salty lemons. You may also want to try preserved lemons with pasta and spinach, include slivers of lemon in a bulgur wheat salad or the Sur le Plat couscous salad, a classic risotto, or with Peruvian quinoa.
Wherever you typically use lemon juice or lemon zest, substitute preserved lemon rind. The lemon pairs well with any kind of fish or shellfish, meats, especially chicken, like my Moroccan chicken, and lamb, or try it with eggs or cheeses such as labneh. Try incorporating it into a relish or making a gremolata or chermoula with preserved lemon rather than a regular lemon.
There are endless possibilities for how to use preserved lemons. You can discover some here on the Sur le Plat site and in your own cherished cookbooks.
Half of the ingredients get tossed together on a large baking sheet: broccoli, olive oil, pine nuts (omit for AIP), garlic and sea salt. These savories are roasted for about 15 minutes, until the broccoli just begins to char.
Meanwhile, the lemony vinaigrette is made. We toss the vinaigrette with the warm greens.
And garnish with toppings: fresh mint, tiny lemon wedges (so good!), fresh or frozen raspberries, optional feta (omit for AIP, Whole30 and Vegan) … and sliced avocado if you wish.
The whole dish is beautiful and absolutely vibrant — both visually and to taste.
Tip: for the best visual appeal, serve Roasted Broccoli Salad warm, soon after making. The greens become less vibrant when they sit. You can, however, refrigerate the salad before serving, if you prefer a chilled salad or to make it ahead of time. The flavors will still be vibrant, and you can rely on tiny lemon wedges, fresh mint and raspberries to add bright color.
What To Do With Preserved Lemon Sauce
Preserved lemon sauce will keep for weeks in the fridge. How to use it:
- Alongside seared halibut, cod or any mild white fish
- With grilled shrimp or scallops
- Over steamed vegetables like broccoli, broccolini, asparagus, or cauliflower
Jono & Jules do food & wine
PSB is our veg saviour early in the year when winter is lingering and spring still seems too far away. We loved this roasted version with a tangy lemon dressing.
Roasted PSB with feta & preserved lemons – serves 4 to 6 as a side
- 500g purple sprouting broccoli
- 2 tbsp olive oil
- 1 red chilli, chopped
- 1 preserved lemon, flesh and rind chopped, plus 1 tbsp juice from the jar
- 80g yoghurt
- 1 garlic cloves, grated
- 30g feta
Heat the oven to 200C/180C fan/gas 6.
Put the PSB into large roasting tin, add the olive oil and red chilli, season with salt and pepper, then toss with your hands.
Roast for 15 minutes, turning halfway, until tender and starting to char.
Meanwhile stir the preserved lemon, juice and garlic into the yoghurt.
Crumble the feta over the roasted broccoli and drizzle with yoghurt dressing and your best olive oil.
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