Ingredients and Methods
Ingredients
- 1kg (approx 2 medium heads) broccoli
- some olive oil, for drizzling
- some salsa Mexicana
- 250g pecorino or jack cheese, shaved
- 1 large handful coriander leaves, roughly chopped
- 1 large handful mint leaves, roughly chopped
- 1 ¼ cups (200 g) macadamia nuts, toasted & roughly chopped
- ½ cup (75 g) pumpkin seeds, toasted
Instructions
Bring a large saucepan of water to the boil and season with salt.
Trim and discard 1 cm off the broccoli base and cut in half lengthways. Parboil for 2 minutes. Drain.
Preheat a barbeque char grill to high heat.
Drizzle the broccoli with olive oil and rub to coat. Grill, turning occasionally, for 5 minutes, or until lightly charred all over. Set aside to cool slightly.
Cut the broccoli into bite sized pieces and place in a medium bowl. Add the salsa, cheese, coriander and mint and toss to combine.
Serve sprinkled with macadamia nuts and pumpkin seeds.
Quick Tip – cut charred broccoli into small dipping pieces and serve with guacamole and tortilla chips as well if you like!
Salsa Mexicanato top
Preparation
5 min
Makes
3 cups
Ingredients
- ½ jicama (approx 150g), finely diced
- 2 jalapeños, deseeded & finely diced
- 1 habenero chili, deseeded & finely diced
- 4 large handfuls coriander leaves, roughly chopped
- 150ml zesty lime dressing or lime juice
- pinch of sea salt, to taste
Instructions
Combine the onion, tomato, jicama, jalapeño, habenero and coriander in a medium bowl. Just before serving, add the lime dressing or juice and toss to combine. Season with salt.
Ideally salsa should be consumed the day you make it. It is best eaten freshly made.
Paul’s tip - If jicama is hard to find, substitute with breakfast radish or daikon.
Ingredients
- ½ jicama (approx 150g), finely diced
- 2 jalapeños, deseeded & finely diced
- 1 habenero chili, deseeded & finely diced
- 4 large handfuls coriander leaves, roughly chopped
- 150ml zesty lime dressing or lime juice
- pinch of sea salt, to taste
Instructions
Combine the onion, tomato, jicama, jalapeño, habenero and coriander in a medium bowl. Just before serving, add the lime dressing or juice and toss to combine. Season with salt.
Ideally salsa should be consumed the day you make it. It is best eaten freshly made.
Paul’s tip - If jicama is hard to find, substitute with breakfast radish or daikon.
Zesty Lime Dressingto top
Preparation
2 min
Cooking
5 min
Makes
500ml
Ingredients
- 3 zest of limes, finely grated
- 300ml freshly squeezed lime juice
- ½ cup (110 g) castor sugar
- 325ml extra-virgin olive oil
- 2 tsp sea salt
Instructions
Combine the lime zest, 100 ml of the lime juice and the sugar in a small saucepan and simmer for 5 minutes, or until the zest is soft.
Transfer into a food processor, blender or vitamiser and blend, gradually adding the olive oil and remaining juice, until emulsified. Season with salt.
Ingredients
- 3 zest of limes, finely grated
- 300ml freshly squeezed lime juice
- ½ cup (110 g) castor sugar
- 325ml extra-virgin olive oil
- 2 tsp sea salt
Instructions
Combine the lime zest, 100 ml of the lime juice and the sugar in a small saucepan and simmer for 5 minutes, or until the zest is soft.
Transfer into a food processor, blender or vitamiser and blend, gradually adding the olive oil and remaining juice, until emulsified. Season with salt.
Chef Paul Wilson
