One of the vegetables that I consider my basic fridge essential is broccoli. Luckily, it has been almost certain to find it all year long in any supermarket or greengrocer, and whenever we do the shopping at home, at least one falls into the basket. When I do not know what to do for dinner and I fancy something healthybut very tasty and fast, this is my favorite recipe.
Since we first tried the broccoli, date and pistachio salad recipe, it has come back several times with different on-the-fly variations. But in its original formula it is already perfect, since its virtues reside in the surprising and delicious mix of flavors, aromas and textures. cooked broccoli al denteor softer if you prefer, with the sweetness of the dates, the crunch of the pistachios and the spices of the honeyed dressing, it is almost addictive.
The dish is finished off with that warm vinaigrette that turns the recipe into a wild card to eat as a rested salad -prepared in advance-, warm made at the moment, or even served hot. The spices ras el hanout They are to die for, very aromatic and with a spicy touch, but they can be substituted for any curry or a custom combination to taste.
Adding more or less nuts, or adding others such as peanuts, cashews or almonds, we will add healthy calories in the form of fat and vegetable proteins, but we can also add something else protein to round off the dish, such as a boiled or grilled egg, leftover roast chicken or tofu, some anchovies, etc. It’s worth making double the amount to have leftovers.
Ras El Hanout (125g), mix of typical Arabian and oriental spices, resealable container
In DAP | Sri Lankan style cashew curry
In DAP | How to prepare and cut broccoli to use in any recipe