Fresh, healthy and delicious, this salad is a great choice for a nutritious lunch or as an accompanying BBQ side.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 2 heads of broccoli, cut into florets
- 4 cloves of garlic, thinly sliced
- Store-bought chilli infused oil, to drizzle
- ¼ red cabbage, shredded
- 1-2 fresh chillies, chopped (optional)
- Crispy onions or salted peanuts, to sprinkle
- Fresh lemon wedges, to squeeze
-
Method
-
1Steam the broccoli florets in a Le Creuset 3-ply Stainless Steel 24cm Multi-Steamer for 3-5 minutes until the broccoli is vibrant green in colour and still has some crunch. Plunge the broccoli into ice water to stop the cooking process and keep it crunchy. Drain and shake off any excess water.
-
2Pan-fry the garlic cloves until crispy in chilli oil, toss immediately with the shredded cabbage, steamed broccoli, and season to taste. Sprinkle over fresh chilli, crispy onions, or peanuts, and serve with a generous squeeze of fresh lemon juice.
Tools for perfection
More of our favorite recipes
Find everything from classic dishes, beautiful cakes and exotic specialities.
RECIPE
Braised Celeriac Stew with White Beans, Orzo Pasta, Leeks, Parsley and Olive Oil
Despite its gnarled appearance, celeriac is a popular and delicious vegetable which is super-versatile and easy to cook. Its flavour has a sweet nuttiness with a hint of celery. It really comes into its own in this wonderful, textured, autumn stew.
RECIPE
Vegetable Tian with Rich Tomato Sauce
This traybake is ideal for a substantial vegetarian main, or a side to any meaty centrepiece.
WE USED
Ovenware Square Roasting Tin
RECIPE
Vegetarian Rice Paella
A wonderfully versatile Spanish Paella. Here we have created a delicious base for you to add you own flavours to.
WE USED
Toughened Non-Stick Paella Pan
RECIPE
Pea and Coconut Soup
“When I am hungry, impatient and have nothing in the fridge, this vegan soup is the recipe I turn to. To be really speedy, the pan you use is important; a small, deep saucepan will mean your soup won’t come to a simmer quickly, so I suggest a deep, wide one – cast iron is ideal. If you don’t have spring onions, a normal onion will do fine; you may just need to cook it for a little longer.” – Anna Jones
WE USED
Cast Iron Round Casserole
RECIPE
Mellow Confit Garlic Frittata with Gremolata
“Don’t be shocked by the amount of garlic used here: it makes more than you will need but keeps really well in the fridge for months, and once you have used all the cloves, the mellow oil is a quick addition to pastas, pizzas and dressings. I like to use a cast-iron pan – I find it provides a nice even heat. If you have wild garlic to hand, replace the confit garlic and spinach with a couple of handfuls of the leaves, wilting them as you would the spinach.” – Anna Jones
WE USED
Cast Iron Round Skillet
