Cucumber noodle and grilled broccoli salad
An inspiring new take on salad – grilled broccoli served on a bed of cucumber noodles with a flavour-filled dressing – reminding us how versatile vegetables can be.
SERVES: 4 PREP TIME: 20 mins COOK TIME: 15 mins
- 400g purple sprouting broccoli or tenderstem broccoli (broccolini)
- 2 tablespoons olive oil
- 3 cloves garlic, finely sliced
- 2 telegraph cucumbers
- 1 tablespoon clear honey
- 1 tablespoon light gluten free soy sauce (tamari)
- 1 red chilli, finely sliced
- 1 tablespoon toasted sesame oil
- 1 handful toasted almond slithers, for garnishing
- Juice and zest of 1 lime plus optional extra wedges for garnish
- Fill and boil a kettle.
- Trim the broccoli and make an incision down each stalk to help them cook more quickly.
- Place the broccoli in a bowl and cover with boiling water. Leave for 5-8 minutes (depending how al dente you like your broccoli), then drain and set aside.
- Warm up a small pan over a medium heat and add the olive oil and garlic. Fry for a minute until crisp, remove onto kitchen towel to allow any excess oil to be absorbed.
- Peel the cucumber into thin ‘noodles’ using a noodle peeler/spiralizer, on each side of the cucumber, avoiding the seeds in the middle.
- Toss the broccoli with the honey, tamari, chilli and toasted sesame oil.
- Grill or fry the broccoli for a couple of minutes each side until lightly charred.
- Divide the cucumber noodles between 4 plates and top with broccoli, crispy garlic and toasted almond slithers.
- Serve with a squeeze of lime and sprinkle of zest from 1 lime, then cut the remaining limes into wedges and serve on top.
- Instead of throwing away the middle of the cucumber, it can be used to add flavour to a jug of chilled tap water, or blitz and turn into ice-cubes for a refreshing drink.
- Not a fan of cucumber? This recipe also works well with courgette and can be made hot by pan-frying the noodles.
- There are lots of alternatives to honey, e.g. pomegranate molasses.
- Mix it up a bit with the dressing; use your favourite or keep it super simple with olive oil and lime juice… you could try Citrus salad dressing