Charred Broccoli Salad with Cashew Dressing
Ingredients
- 1/4 cup dried sour cherries
- Large handful rocket
- 2 green salad onions
- 1 stick celery
- 1 beetroot
- 1 tablespoon white balsamic vinegar
- 2 tablespoons olive oil
- 1 head broccoli
- 1/4 cup nutritional yeast
- 1 cup cooked couscous
- 1/4 cup toasted pine nuts
- Fresh cracked pepper to taste
- Flaky sea salt to taste
Cashew dressing
- 1 cup cashews
- 1/2 cup olive oil
- 1/3 cup unseasoned rice vinegar
- 1 1/2 teaspoons red pepper flakes
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 garlic clove
- Kosher salt to taste
- 2/3 cup water
Preparation
Preheat the oven to 200C and line a baking tray with parchment paper.
Toss the beetroot in olive oil and vinegar.
Place the beetroot on the baking tray and bake for 30 minutes until golden.
In a large skillet over medium heat, heat 2-3 tablespoons olive oil.
When hot, add the broccoli, season with salt, and cook for 2-4 minutes or until the underside begins to char.
Flip and cook until the other side begins to char.
Set aside to cool.
In a large bowl, place the rocket, onions, celery, and couscous and toss to combine.
Add the broccoli, beetroot, nutritional yeast, and a good helping of dressing.
Transfer to a salad platter and top with the sour cherries and pine nuts, then drizzle with more dressing.
Season to taste.
Cashew dressing
Place the ingredients into a blender and blend for 30 to 60 seconds.
Stream in 2/3 cup water.
Adjust flavor to taste with more salt or vinegar.
Add more oil if the dressing is too thin. The dressing should be creamy, smooth, and pourable.
Notes
Cashew nuts are one of my MVP ingredients. If you ever randomly open my fridge, there is a 90% chance you will find a cup of cashews soaking in spring water. Blended cashews are the secret to most dishes with a creamy texture where heavy cream is a no go. Whilst most non-dairy milks are a great substitute, they just don’t cut it when you need something thicker and fattier. Coconut cream works wonders with curries and soups, but the taste can overpower a sensitive palate. Cashew cream is the perfect solution of richness, but with a neutral taste.
