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Broccolini salad with roasted garlic dressing

Name: Broccolini salad with roasted garlic dressing
Yield: 4
Ingredients: 2 bunches broccolini, trimmed; 2 long red chillies, finely chopped; 75g almond flakes, toasted and chopped; 100g small sorrel leaves or rocket; 2 small heads garlic; 140ml extra virgin olive oil; 1 lime, juiced, zest finely grated

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by Shannon Bennett

Chef

Feb 24, 2000

Served as either a side for 4 or quick vegie dish for 2, this salad is perfect for any midweek meal.

2 bunches broccolini, trimmed
2 long red chillies, finely chopped
75g almond flakes, toasted and chopped
100g small sorrel leaves or rocket

Roasted garlic dressing

2 small heads garlic
140ml extra virgin olive oil
1 lime, juiced, zest finely grated

Method

1.

For the garlic dressing, preheat oven to 200°C. Place the garlic bulbs in the centre of a piece of foil. Drizzle with 2 tbs olive oil, enclose in foil and roast for 30 minutes or until very soft. Halve one bulb and set aside.
2.

Squeeze the garlic from the other bulb. Place in a bowl and mash with a fork. Add the remaining 100ml olive oil, lime juice and zest. Season and stir to combine.
3.

Place the broccolini in a steamer basket set above a saucepan of simmering water and steam for 6-7 minutes until just tender. Remove and arrange on a platter.
4.

Scatter over the chillies, almonds and sorrel leaves, then drizzle over dressing. Serve with reserved garlic bulb.