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.

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Dishoom Loves. Issue XIII.

With February comes a gladdening of spirits, lighter morning skies and discernibly louder birdsong. It is also the month to bid farewell to our winter cocoons (at least partially) and tune back into the world beyond our blankets. Allow us to ease the de-hibernation process, by sharing some of the things piquing our interest this month.

A Little Magic

“Who wants to see some magic?” Chef Arun calls out. He flings the rolled out dough into the air, sending it soaring above the counter. It spins and twists, a graceful dancer in the air. The children watch its arc, their eyes wide with wonder, until it lands gently back in the chef's hands. The children shriek in delight.

Dishoom Loves. Issue XII.

January is a most divisive month. For some it heralds the hopeful turning over of new leaves; for others it is a month to trudge begrudgingly through towards the promise of spring. Whichever camp you find yourself in, we have plentiful diversions to share. See them as the cherry atop your already gleeful January cake, or a welcome distraction while you await winter’s end.

Goodbye 2023. Hello 2024.

I AM HERE, dear reader, slovenly and slouched, staring into my drink at the end of the bar in our new restaurant in Battersea. My mind is still down and out, sifting around in the dregs of ’23 but of course it knows that I should really straighten my back, raise my chin and look squarely up into the cold new light of ’24. My drink – Choti’s Punch – clear and strong, sweet with a little salt, may help.