But I digress.
I was inspired to make this salad after I went to check out a new burger place in the East Village which offered up a charred broccoli salad over the conventional fries. Not only was I surprised by how it was exactly what I wanted, but also by how it brought me back to my childhood when my little sister and I would hover around the stove eating all the roasted veggies, long before dinner was served. My love for roasted veggies goes deep. So deep that Adam bars me from entering the kitchen if there happens to be a tray of roasted yams or broccoli resting on the stove (I will secretly pick away at the whole thing like a scavenging crow until its all gone). So lets skip the hustle and bustle of making a fancy meal, and lets just enjoy the roasted veg for what they are! Pure perfection!
Burnt Broccoli Salad with Crispy Capers
Recipe: (Serves 2)
2 Small Yams, cut into 1 cm quarters
4 Cups Broccoli florets
5 tsp Coconut Oil + 1 Tbsp. Coconut Oil
1/2 tsp Sea Salt
1/8 Chili Flakes
Handful Cilantro, chopped
2 Tbsp Toasted Sunflower seeds
1/2 Hot Pepper, seeded and minced
2 Tbsp. Capers
Creamy Sunflower Seed Dressing (recipe below)
Lemon Wedges, for garish
1. Heat the oven to 205 C (400 F). Combine the chopped broccoli with 3 tsp. Coconut oil, 1/4 tsp. sea salt, and chili. Roast, stirring often until nice and crispy, about 25- 30 minutes.
2. Use the remaining 2 tsp. Coconut oil on the yam slices. Sprinkle them with 1/4 tsp. sea salt and pop them in the oven once the broccoli has been roasting for about 10 minutes. Roast them for about 20 minutes, or until soft, stirring once throughout.
3. Once the veggies are nice and crispy, toss to combine them. Arrange in a bowl along with a generous helping of dressing, the chopped cilantro, chili, and sunflower seeds, as well as a slice of lemon.
4. Just prior to serving, heat the last 1 Tbsp. of oil in a small pan until hot. Gently pat the capers dry with a tea towel, and carefully place them into the hot oil, stirring to coat. Once the capers become white and crisp (about 1 minute), remove the pan from the heat and scoop out the capers (place them on a towel to drain). Sprinkle the salad with the hot capers and serve, season with salt and pepper as needed.
Creamy Sunflower Seed Dressing
1/4 Cup Olive Oil
1/3 Cup Lemon Juice
2 Tbsp. Sunflower Butter or Tahini
2 Tbsp. Liquid Sweetener of Choice
2 Cloves Garlic
2 cm / 1 inch (or about 1 thumb sized piece of ginger)
Zest of 1 Lemon
1/8 tsp. Sea Salt
2 Tbsp. Toasted Sunflower Seeds
1. Combine the oil, lemon juice, sunflower butter, garlic, salt, and ginger in a blender and puree until smooth. Add water a tbsp. at a time to reach desired consistency. I like mine to be nice and thick, so I only added about 1 Tbsp.
2.Add the zest and the sunflower seeds and pulse to combine. Taste and adjust the seasoning if needed.