No matter how hard I try to stagger my crop of broccoli, they all seem to come ready at the same time so it is good to have a good selection of different recipes for using them. Sometimes even that isn’t enough and they have to go in the freezer. Either way, this Peanut Broccoli Salad is a great recipe to have on hand for the summer.
Peanut Broccoli Salad with Salmon
2 large heads (about 750g in total) broccoli (better fresh but can be frozen)
200g podded frozen edamame or broad beans
200g podded frozen edamame or broad beans
2 tbsp peanut butter
2 tsp finely grated fresh ginger
1 ½ tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
3 celery sticks, sliced
4 spring onions, thinly sliced
¼ cup roasted unsalted peanuts, coarsely chopped
2 tsp sesame seeds, lightly toasted
Place the peanut butter, ginger, soy sauce, sakeand oil in a small jar. Cover with a tight-fitting lid and shake until well combined. Add 1-2 tsp warm water if dressing is too thick.
Arrange broccoli, edamame, celery and half the shallots on a serving plate. Drizzle over the dressing and sprinkle with the peanuts, remaining shallots and sesame seeds.
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- Steam broccoli florets and edamame beans
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- Chop celery and spring onions
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- Mix sauce ingredients in a jar
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- Mix together
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- Arrange broccoli, edamame, celery and spring onion on a platter
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- Drizzle with peanut sauce and top with chopped nuts and sesame seeds
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