Charred Broccoli Salad with Aubergine Purée

Ingredients for Charred Broccoli Salad with Aubergine Purée

• 1 medium aubergine, cut in half lengthwise

• 120ml olive oil, divided, plus more for brushing

• 1 teaspoon kosher salt, plus more

• Freshly ground black pepper

• 2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline

• 2 Fresno chillies, halved lengthwise, thinly sliced

• 1 tablespoon sugar

• 1/2 cup white wine vinegar

• 2 tablespoons coriander seeds

• 1/4 cup seasoned rice vinegar

• 45ml fresh lemon juice, divided

• 2 tablespoons malt vinegar

• 1 tablespoon agave nectar

• 1 tablespoon tahini

• 80g unsalted, roasted cashews, chopped

• 1/4 cup coriander leaves with tender stems

• A spice mill or a mortar and pestle

How to make Charred Broccoli Salad with Aubergine Purée

Preheat oven to 177°C. Brush aubergine on all sides with oil, season with salt and pepper, and roast, cut side down, on a rimmed baking sheet until lightly browned and softened, 30–40 minutes. Let cool.

Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 10–15 minutes. Transfer to a large plate; let cool.

Toss chillies, sugar, and 1 teaspoon salt in a small bowl. Let sit until juices release, 12–15 minutes. Add white wine vinegar.

Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool. Finely grind in a spice mill or with a mortar and pestle. Transfer to a small bowl and whisk in rice vinegar, 60ml oil, 1 tablespoon lemon juice, and 2 tablespoons water; season vinaigrette with salt and pepper.

Scoop aubergine flesh into a food processor; discard skin. Add malt vinegar, agave, tahini, and remaining 2 tablespoons lemon juice. With motor running, stream in remaining 60ml oil; process until smooth. Season aubergine purée with salt and pepper.

Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl. Serve over aubergine purée topped with cashews, coriander, and drained chillies.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.