A roasted broccoli salad with coconut curry masala, dates, and seeds, where gentle heat activates nutrients and eases digestion.
Dishoom Inspired Roasted Broccoli Salad
Dishoom Inspired Roasted Broccoli Salad
Dishoom’s Chef Naved
2
15 minutes
10 minutes
Parsi-Indian
Side Dish
This Roasted Chilli Broccoli Salad is adapted and inspired by Dishoom’s vibrant broccoli salad. Tender broccoli florets are tossed with Prana Kitchens Coconut Curry Masala, roasted until lightly charred, then combined with fresh chilli, coriander, mint, Medjool dates, pumpkin seeds, and an optional crunch of pistachios. Finished with a tangy lime and muscovado dressing, it’s a quick, bold, and refreshing salad that brings a burst of flavor to any meal.
Ingredients
1 small head broccoli, cut into small florets
½ tbsp Prana Kitchens Coconut Curry Masala
¾ fresh red chilli, finely chopped
25 coriander leaves, torn
4 mint leaves, torn
25 g Medjool dates, pitted and quartered
25 g roasted pumpkin seeds
75 g roasted pistachios, lightly crushed (optional)
Salt, to taste
Lime wedge, to serve
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Juice of 1 lime (25–45 ml)
3–4 thin slices fresh ginger
1 small green chilli (or red), deseeded if preferred
½ tsp salt
20 g muscovado sugar
60–75 ml mild olive oil
A handful of mint leaves
Directions
Preheat oven to broil, 550°F (288°C).
In a bowl, toss broccoli florets with oil, salt, and Coconut Curry Masala until evenly coated.
Spread broccoli on a baking sheet and roast for 7 minutes until slightly tender (still crispy) and lightly charred. Remove and let cool slightly.
In a large bowl, combine roasted broccoli, finely chopped red chilli, torn coriander and mint leaves, quartered Medjool dates, and roasted pumpkin seeds.
If using, add lightly crushed pistachios.
In a blender, combine lime juice, ginger, green chilli, salt, muscovado sugar, olive oil, and mint leaves. Blend until smooth.
Pour dressing over the salad and toss gently to coat everything evenly.
Adjust salt to taste.
Serve with a wedge of lime on the side.