Salad of grilled broccoli, dates and almonds

Serves: 6

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Total Time: 45

Prep Time: 20

Cook Time: 25

• 2  red onions, peeled, halved and sliced
• extra virgin olive oil
• 75 gram(s) flaked almonds
• 600 gram(s) purple-sprouting broccoli
• sea salt, black pepper
• 100 gram(s) dates, stoned and cut into thin strips
• FOR THE DRESSING
• 2 tablespoon(s) lemon juice
• 1  garlic clove, peeled and crushed to a paste
• 4 tablespoon(s) olive oil

Method

1. Heat the oven to 200?C (180?C fan oven) gas mark 6. Toss the onions in a bowl with a tablespoon of olive oil, separating out the strands. Scatter them over a baking tray and roast for 15-20 minutes until golden, giving them a stir halfway through, then remove and leave to cool.
2. At the same time spread the almonds in a thin layer over the base of a baking dish and toast for 10-12 minutes until golden, then remove and leave to cool.
3. Bring a large pan of salted water to the boil. Trim the broccoli stalks, and if they are as thick as a finger, slit them in half lengthwise to ensure the flowers cook at the same rate. Add these to the pan, cover and cook for 4 minutes, then drain into a colander and leave to cool.
4. Heat a ridged griddle over a medium heat, brush one side of the broccoli with olive oil, season and grill this side for 1-2 minutes until lightly golden, then brush the top side, turn and grill for another 1-2 minutes, and transfer it to a serving plate or a bowl. You will need to cook it in batches.
5. Toss the roasted onions, dates and half the flaked almonds into the broccoli. To prepare the dressing, whisk the lemon juice with the crushed garlic and season with a little salt, then add 4 tablespoons of oil. Pour over the salad and toss in the rest of the flaked almonds shortly before eating, to ensure that perfect bite.
6. Recipe by Annie Bell

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