Dishoom’s Chili Broccoli Salad

Spent a week eating my way through London and the one thing I cannot stop thinking about is the Chili Broccoli Salad from @dishoom and bless them for posting this recipe online because I don’t know what I would have done without it.

I made a few tweaks to adjust to my taste and what my grocery store had in stock. You’ll notice I use jalapeños instead of red chilies because the two stores I went to didn’t have them and I wanted to make sure the recipe was super accessible to all.

I personally think it tastes just the same, if not better! You guys will be OBSESSED with this recipe. Thank you Dishoom for introducing me to these incredible flavors. It’s a must when visiting London!

AUTHOR: broccyourbody

Dishoom’s Chili Broccoli Salad

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Ingredients

1 head of broccoli stems removed and chopped
1/2 cup pistachios chopped
1 tbsp jalapeño minced (remove the seeds for no spice)
3 tbsp cilantro chopped
3 tbsp mint leaves chopped
3 medjool dates pits removed and chopped
1/2 tsp kosher salt plus more to taste
2 tbsp roasted pumpkin seeds to serve
Lime wedges to serve

Dressing:

Juice from 1 lime
1/2 inch knob of ginger peeled and sliced
1/4 jalapeno seeds removed for no spice
1/2 tsp kosher salt
1 tbsp honey or sugar
1 tbsp rice wine vinegar
5 tbsp olive oil
4 mint leaves

Instructions

First make the dressing by blending together all ingredients.
Add the broccoli, pistachios, jalapeno, cilantro, mint, dates and salt to a large bowl. Toss well with the dressing.
Serve chilled with a sprinkle of pumpkin seeds and lime wedges.

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