Name: Broccoli Salad
Ingredients: 2 heads of broccoli, cut into bite-size florets; 1 teaspoon quality salt; 1 1/2 teaspoons red wine vinegar; 3/4 cup extra virgin olive oil; 2 teaspoons minced garlic (or 4 garlic cloves, crushed); 2 teaspoons cumin seeds; 1 tablespoon sesame oil; Pinch crushed red pepper flakes, optional

Ingredients

Units Scale

2 heads of broccoli, cut into bite-size florets

1 teaspoon quality salt

1 1/2 teaspoons red wine vinegar

3/4 cup extra virgin olive oil

2 teaspoons minced garlic (or 4 garlic cloves, crushed)

2 teaspoons cumin seeds

1 tablespoon sesame oil

Pinch crushed red pepper flakes, optional

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Instructions

In a large bowl, combine the broccoli, red wine vinegar and salt. Toss to combine.
In a saucepan, place the olive oil over medium heat – warm up but not to the point of smoking. Add the cumin and garlic. Cook, stirring, for 1 minute.
Stir in the cumin, sesame oil and chilli flakes and remove from heat. Pour over the broccoli, and let sit at room temperature for an hour (or overnight in the fridge).