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Broccoli Salad with Cumin, Garlic and Sesame

Ingredients:

  • 500g/1lb broccoli florets , large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total)
  • 1 tbsp Chinkian Vinegar 
  • 3/4 tsp salt, cooking/kosher (if table salt: 1/2 tsp)
  • 1/4 tsp black pepper
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves , finely minced using knife (not crusher)
  • 2 tsp cumin seeds (whole, not powder)
  • 2 tsp sesame oil , roasted 
  • 1/4 tsp red chili fakes (optional)

Instructions: 

  1. Cook raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes – it will lightly pickle, almost "ceviche" the broccoli
  2. Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.
  3. Toss broccoli: Immediately pour oil mix over broccoli.
  4. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.
  5. Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).
  6. Serve at room temp, not cold, for best flavour!
  7. Storage: 3 days in the fridge, but be sure to serve at room temperature. If it’s an emergency, microwave briefly to take off the fridge-cold edge.

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