Toasty Salad
Charred and Toasty, warming and delicious. A little forethought is required but the effort is minimal. Autumn days and salads do not naturally go hand in hand. But Autumn days and roasted or toasted salads do. An Autumnal hit can be added in whichever form you wish so the variety of vegetables you can add are insurmountable. This recipe is just an idea of how to transform your veggies.
INGREDIENTS
300g Sprouting Broccoli
160g Sprouting Cauliflower
2 red, yellow or orange peppers, thinly sliced.
4 tbsp Toasted seeds
3 tbsp Olive Oil
6 Anchovies in oil plus 1 tbsp of the oil from the tin
Juice of 1 medium lemon
pinch of salt
Aleppo Pepper (optional) This is from Sous Chef online. Something similar can be bought from many other places
Bring a pan of water to the boil an add a tablespoon of salt
Add the broccoli stems and boil for 3 minutes before plunging them into a bowl of iced water. Dry them with a tea towel or leave in a colander to dry out until shortly before baking the vegetables.
Put the dressing ingredients in a jar and shake!
Heat the oven to 240C/464F and spread the vegetables out on a baking sheet
Bake for 10 minutes. Remove and add to a serving bowl.
Pour the dressing onto the warm vegetables and toss them together
Spread the seeds out on the baking sheet and toast in the oven until golden. This will take about 1 minute.
Toss the salad with the dressing and sprinkle with seeds and pepper before serving.
