Charred cucumber and broccoli salad
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Ingredients
- 2 heads broccoli (sliced 2cm thick lengthways)
- 80g white miso
- 70ml mirin
- 90ml sake
- 1tbsp caster sugar
- 40g tahini
- 3 small Persian cucumbers or 1 large cucumber, sliced 2cm thick
- 4 tbsp extra virgin olive oil
- Poppy seeds to serve
Method
Blanch the broccoli in a large pan of boiling water for 1 minute, then refresh in a large bowl of iced water. Drain well and pat dry with kitchen paper.
To make the dressing, put the miso, mirin, sake and sugar in a small pan over medium heat.
Bring to a simmer, then cook stirring occasionally for 10-15minutes, until it has reduced to 50-75mls.
Take off the heat and stir in the tahini and add 1-2 tbsp water. Cool
Heat the BBQ or griddle pan. Brush the broccoli and cucumber with oil and then griddle for 1-2minutes on each side until the vegetables are charred with marks on each side.
Arrange the broccoli and cucumber on a serving plate, drizzle with dressing and sprinkle with poppy seeds.
Inspired by Ramael Scully
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