Ollie Gould's Roasted Broccoli Salad

Roasted broccoli, pea & mint puree, caramelised vinegar

As we approach the end of another fantastic year, the questions of what to cook for Christmas lunch always pops up! Whether you have your staple veggie dishes and family favourites this salad from Executive Chef Oliver Gould will have a permanent place at the table!

Ingredients

Roasted Broccoli

3 large heads of Broccoli
100g salted ricotta
1 clove garlic, crushed
2 tbsp parsley, chopped
2 tbsp canola oil

Pea Puree

500g frozen peas
10 leaves of fresh mint, chopped finely
Juice of ½ lemon
Salt to taste
Cayenne pepper to taste

Carmelised Vinegar Dressing

1 tbsp castor sugar
50ml red wine vinegar
100ml extra virgin olive oil - good quality if you have it
1 clove garlic
10g fresh oregano, chopped
15g fresh rosemary, chopped

Method for Broccoli

Preheat the oven to 220C. Place a pot of water on the stove to boil the broccoli stems. Remove florets from the broccoli head, dress in canola oil and season with salt and pepper. Roast for 5 minutes in the oven and then chill in the fridge to stop the cooking process.

With the broccoli stalk, cut off the base and halve the stalk, boil in salted water for 6 minutes until just tender but still a little crunchy. Blanch the stalks in iced water and then dice into large chunks.

In a fry pan, add olive oil and garlic, toss the broccoli stalks for 2 minutes or until garlic begins to colour.

Method for Pea Puree

In a pot of boiling water, blanch the peas for 30 seconds and run under cold water. In a blender or mortar and pestle, crush the peas and mix in remaining ingredients, seasoning with a pinch of salt and cayenne pepper to taste. Set aside until required.

Method for Dressing

In a small pot, make a dry caramel with the sugar. (place sugar on the bottom, turn heat to medium and cook until sugar burns, turn the heat down) Add the vinegar and whisk to combine. Add the oil and remove from the heat to cool. In a blender, blend all ingredients on high to emulsify.

To serve

In a bowl, mix the broccoli stalk and florets, chopped parsley and vinegar dressing. Season with salt and pepper to taste.

Place the puree on the bottom of the serving plate, following by the salad. Using a fine grater, grate the dried ricotta over the top to finish.

The salad is best served at room temperature so can be prepared well ahead of time before eating your meal.

Going to give this recipe a try? We’d love to see how it turns out. Don’t forget to tag @asadomelbourne on Instagram!

Feliz Navidad!

Asado Executive Chef Oliver Gould