Dishoom's Chilli Broccoli Salad Recipe

Chef Naved is delighted to share the secrets of another not-even-in-the-cookbook recipe. This weekend, avail yourself of the Chilli Broccoli Salad: toasted pistachios and shredded mint leaves with broccoli, fresh red chillies, pumpkin seeds, dates and honey, all dressed up in lime and chilli. A most delicious at-home lunch, or a welcome addition to your Sunday table (might we suggest serving alongside lamb raan and naan – do take a look).

SERVES 2 AS A SIDE OR 1 AS A MAIN COURSE

Ingredients

1 small broccoli head

75g roasted pistachio nuts

¾ fresh red chilli

25 coriander leaves

4–5 mint leaves

25g roasted pumpkin seeds

25g Medjool dates

Salt, to taste

45g lime & chilli dressing

1 lime wedge

For the lime & chilli dressing

25ml lime juice

4​​–5 thin slices of ginger

1¼ small green chilli

½ tsp fine sea salt

19g granulated sugar

12ml rice vinegar

75ml mild olive oil or vegetable oil

A few mint leaves

Method

  1. Wash the broccoli, dry and chop into small morsels. Crush the pistachios very lightly, using a pestle and mortar. Finely chop the red chilli and tear the coriander and mint leaves. Place everything in a large bowl.
  2. Pull the dates in half with your fingers, discard the stone, then slice each half into quarters and add to the bowl. (If your dates are very sticky, handle them with slightly wet fingers; the water will encourage the fruit not to stick to itself.)
  3. Pour over the lime and chilli dressing (please kindly see below for the particulars on how to prepare this). Toss everything together and scatter over the roasted pumpkin seeds. Squeeze lime over the salad and use a wedge to garnish.

To make the lime & chilli dressing

  1. Blitz the ingredients together, using a mini food processor or stick blender, until completely homogenised.
  2. The leftover dressing will keep in the fridge for 3–4 days. It will work brilliantly on any salad or green vegetables, and is also delicious drizzled over ripe avocado or served with grilled fish.

For other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.

Read the café stories

Suggested Reading

See the journal

Ayesha Erkin shares one of her delectable date recipes

We’re turning page after page of Ayesha Erkin’s recipe book Date of the Day, featuring 30+ recipes for the modest date – timely for breaking fast and after. Our dear friend Ayesha has now kindly shared a recipe for you to make at home. Try it this Iftar or any time you need a salty-spiced sticky treat.

Celebrate Iftar with Dishoom

The holy month of Ramadan is upon us, when Muslims around the world fast daily from dawn till dusk. It is a time of private worship and spiritual discipline, but also of shared joy and abundant feasting. Families and communities come together at suhoor, the pre-dawn meal, and at iftar, the evening meal, to break their fasts with copious, delicious dishes. Join us on 7th April for our own Iftar celebration – for an evening of feasting and live music.

Caring hands at Ramadan

Ramadan

We often find it too easy to hurtle through the days, in an attempt to outpace the bustling city – be it London or Bombay – which always seems to be running away like a steam-engine train on a rickety track. Occasionally, it does us good to pause for thought, to disembark the carriage and sit on the platform awhile.

Dishoom's Cheese & Masala Sticks Recipe

The month of Ramadan may be a period of fasting but it’s equally synonymous with feasting. Iftar – the evening meal with which Muslims break their fast – is an occasion for eating favourite dishes and indulging in the naughtiness of moreish snacks after a day of abstaining, and these cheese-and-pastry twirls make the perfect snack.