Burnt Broccoli Caesar Salad
Serves:
4
Difficulty:
Easy
Ready in:
1 hour 15 minutes
- For the dressing
- 40g cashew nuts
- 1 tsp red capers
- 1 garlic clove
- 1 tsp olive oil
- 1/2 lemon, juiced
- 1 tsp Dijon mustard
- For the salad
- 1 head broccoli
- 100g curly kale, stalk removed and roughly chopped
- 40g cashew nuts, toasted
- 2 tbsp chickpeas, drained
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 2 tsp olive oil
- Soak the cashews in just enough boiling water to submerge for 30 minutes. Then drain (reserving the water).
- Place the remaining ingredients into a small blender and puree until smooth, adding the reserved water if required until a dressing consistency is achieved.
- Prepare the broccoli into small florets and dress with 1 tsp olive oil. Place into a suitable sized roasting tray and into a preheated oven for 5 minutes until tender and charred. Remove and set aside.
- Toss the kale in the lemon juice (this will start breaking down the raw kale).
- Coat the chickpeas with the olive oil, garlic powder and cayenne pepper and roast in the oven for 20 minutes until golden and crispy.
- Assemble the salad by combining the kale, broccoli, cashew nuts and chickpeas. Drizzle the dressing on top.
