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 (2/3 small 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.
  4. To make the dressing, blitz the ingredients, using a mini food processor or stick blender, until completely homogenised.
  5. 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

Chef Rishi, on grilling

As a thirteen year old boy in Delhi with endless energy and appetite, I treasured Sunday mornings. I’d wake up early, jump on my rickety Hero Cycle bicycle and hurriedly pedal five miles to a park close to Shantivan and Raj Ghat. There, me and my friends would set-up makeshift stick stumps and play cricket for hours… or until our minds and bellies turned (inevitably) to food.

Eid al-Fitr

The Celebration of Breaking Fast

The festival of Eid al-Fitr (literally “the Celebration of the Breaking of the Fast”) marks the conclusion of Ramadan, the Islamic holy month where restraint and discipline must be practised.

Dishoom's Cheese & Masala Sticks Recipe

In India, mealtimes are very much a family affair and everything is shared which makes these cheese-and-pastry twirls perfect for making together this half-term. They’re incredibly easy to make, which make them just right for keeping little hands happily occupied during the holidays.

Chand Raat

The culmination of Ramadan will bring with it Chand Raat (the night of the moon), an evening of great excitement and unity. It’s the eventide or moment the first crescent moon of the month is observed, which marks the end of the holiest month of the Islamic calendar, a period of fasting, prayer and reflection, and the start of Eid, the beginning of great festivities.