Broccoli, Mushroom & Sesame Salad

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…The salad works well either slightly warm, straight after preparing or cold at some later time. It will make a perfect starter or a side dish when paired with grilled meats for example. It’s easy to prepare, it doesn’t require any unusual ingredients as most of them should be in your stock cupboard anyway and it can be on your table within 15 minutes!

Ingredients:

  • 2 small or 1 large broccoli; separated into florets
  • 6 medium size button mushrooms; thinly sliced
  • 3 spring onions; sliced at an angle
  • 2tbsp toasted sesame seeds
  • 2tbsp toasted sesame oil
  • 2tbsp dark soy sauce
  • 2tbsp cider vinegar
  • 1tbsp olive oil
  • 1tbsp butter
  • 1 clove of garlic; minced
  • 1tsp garlic powder
  • 1/2tsp chilli flakes – more if you like heat
  • 1/4tsp sea salt

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…Method:

Prepare a large pot of salted water, big enough to take all the broccoli and bring it to boil.

Heat up a large frying pan, add the olive oil and butter and allow to melt.

Add the broccoli into the boiling pot of water, turn the heat up high to bring back to the boil and then down to medium until the cooking time of 5 minutes is complete (count 5 minutes from the moment you added the broccoli, not from the moment it came back to a boil), then shock it under cold water or better yet an ice bath and then drain well. The cold bath will stop the cooking process which is necessary in order for the broccoli to maintain a slight crunch.

Add mushrooms into hot frying pan, add garlic powder and salt then fry on a medium heat for 3-4 minutes or until just soft and slightly brown.

Whilst your broccoli is cooking and mushrooms are frying, it’s time to mix the sauce.

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…Into a salad dressing shaker or a jam jar or even a bowl add the toasted sesame oil, dark soy sauce, cider vinegar, minced garlic, chilli flakes and half of the sesame seeds. Mix well until all ingredients are fully combined.

In a large bowl mix the broccoli, mushrooms, spring onions and remaining sesame seeds, add dressing and gently toss around to coat completely.

Serve and enjoy!

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…

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