Broccoli Rabe Recipe With Coconut Salad

Broccoli raab and coconut salad

  • serves 4
  • Easy

Terry Blake, chef at London restaurant Sparrow, has created this vegan and gluten free broccoli raab and coconut salad.

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Broccoli raab, also known as cime di rapa, is a leafy green similar to long-stemmed broccoli – it has a slightly bitter flavour.

*This recipe is gluten-free according to industry standards

Ingredients

  • extra-virgin olive oil 100ml
  • onions 2 large, finely chopped
  • curry leaves 20
  • yellow mustard seeds 3 tbsp
  • cumin seeds 1/2 tbsp, toasted
  • limes 2, zested and juiced
  • coconut 1
  • dried chilli flakes 2 tsp
  • broccoli raab or long-stemmed broccoli 250g, blanched
  • runner beans 150g, sliced and blanched

Method

  • Step 1

    Heat the olive oil in a frying pan and fry the onions until light golden brown. Add the curry leaves and cook until crisp. Stir in the mustard and cumin seeds, and continue to cook until the onions are dark brown. Remove from the heat and stir through the lime zest and juice.

  • Step 2

    Crack the coconut and keep the water for another time. Shave ½ the coconut thinly, on a mandoline if possible, and add to a bowl along with the chilli, broccoli raab, runner beans, onion and dressing from the pan. Toss and serve with more shaved coconut.

Nutritional Information

  • Kcals 478
  • Fat 41.6g
  • Saturates 15.6g
  • Carbs 13.5g
  • Sugars 10.4g
  • Fibre 9.6g
  • Protein 7.7g
  • Salt 0.1g
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