vegetables+-+broccoli


 * Broccoli Salad with asian-style dressing **
 * River Cottage Veg Everyday, page 316 (Hugh Fearnley-Whittingstall)**

1 large head of broccoli (about 500g) 1/2 garlic clove (you can use a whole one) 1 teaspoon freshly grated ginger a pinch of sugar 1 Tablespoon rice vinegar or cider vinegar 2 teaspoons soy sauce 1 Tablespoon toasted sesame oil 2 teaspoons sesame seeds 2-3 spring onions, trimmed and finely sliced sea salt and fresh ground black pepper

Cut the broccoli into small florets and steam, or cook it in some lightly salted boiling water until just tender but still a bit crunchy (about 4-5 minutes)

Meanwhile crush the garlic and finer with the sugar and some salt and pepper to a paste using a pestle and mortar. Combine with the vinegar, soy sauce and sesame oil.

As soon s the broccoli is cooled, drain it in a colander and leave for a few minutes so all the moisture can steam off. While still hot toss with the dressing and put into a serving dish. Set aside to cool.

Lightly toast the sesame seeds in a dry frying pan until fragrant. When the broccoli has cooled to room temperature, scatter over the spring onions and sesame seeds and serve.