- Feel Good
- 9th Apr 2025
- 0
- 0 minute
Charred broccoli salad with za’atar croutons, pickled radish and onions
Serves: 2
INGREDIENTS
For the salad
A rough guide, feel free to scale as you wish
1 big pack of tenderstem broccoli
1-2 heads of Romaine lettuce
Hunk of stale bread or a ciabatta roll
½ tbsp za’atar
Handful of radishes
1 red onion
1 tbsp white wine vinegar
1 tbsp olive oil + more for croutons
Parmesan or Pecorino for serving
For the fake Caeser-ish dressing
2 tbsp yoghurt
1/2 tbsp mayonnaise
1 tsp dijon mustard
1 tbsp worcestershire
1/4 garlic clove, grated
Squeeze of lemon
Lots of black pepper
METHOD
First, finely slice your radishes and red onion. Put them into a small bowl and cover with white wine vinegar, ¼ tsp sugar and a pinch of salt, give them a good scrunch with your hands to get them going.
Preheat the oven to 200°C/180°C fan. Tear up the bread into 2cm pieces, drizzle with olive oil and season with salt, pepper and za’atar. Pop them them in the oven for about 15 minutes until golden and crisp.
Heat a glug of oil in a pan over a high heat and fry the broccoli until charred and tender. Set aside whilst you roughly chop or tear the romaine.
Whisk all the dressing ingredients together in a bowl.
To serve, mix the salad-y bits in a large bowl with the fake caesar dressing, then top with parmesan shavings and pickled radishes and onions.
Recipe credit: Jodie Nixon via Another Pantry
Beth Williams
Digital Manager
Beth is our Digital Manager and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle six…
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