Name: Broccolini with Crispy Chickpeas and Charred Lemon Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 250 g broccolini; 1 splash extra virgin olive oil; 1 handful mint; 1 handful parsley; 30 g pecorino cheese grated; 3.00 pinch sea salt and cracked pepper; 1 can chickpeas drained; 1 garlic clove finely chopped; 1 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp turmeric powder; 1/4 cup extra virgin olive oil; 1 lemon halved large; 3 tbs extra virgin olive oil; 1/4 cup mint leaves finely chopped; 2 spring onions sliced white part only; 1 tsp capers finely chopped

by Hetty McKinnon /Perfection Fresh Last updated on 07/24/2019

This salad celebrates the simple, earthy goodness of broccolini. Brimming with smoky ﬂavours, charred lemon delivers a surprisingly complex citrus zing to the tender broccolini stems. Broccolini is the most versatile of vegetables – it is mildly peppery, yet sweet, and is perfect in stir-fries, roasted, or charred on high heat until it is slightly blackened, but still vibrantly green and just tender-crisp. - Hetty McKinnon /Perfection Fresh

Ingredients

250 g broccolini
1 splash extra virgin olive oil
1 handful mint
1 handful parsley
30 g pecorino cheese grated
1 pinch sea salt and cracked pepper

Crispy chickpeas

1 can chickpeas drained
1 garlic clove finely chopped
1 1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp turmeric powder
1 pinch sea salt and cracked pepper
1/4 cup extra virgin olive oil

Charred lemon dressing

1 lemon halved large
3 tbs extra virgin olive oil
1/4 cup mint leaves finely chopped
2 spring onions sliced white part only
1 tsp capers finely chopped
1 pinch sea salt and cracked pepper

Method

Step 1

Crispy chickpeas: Preheat the oven to 220C. Place the chickpeas, garlic, cumin, paprika and turmeric in a small baking dish. Drizzle over about 1/4 cup olive oil (enough to cover the chickpeas) and season with 2 big pinches of sea salt and a good turn of black pepper; toss to coat the chickpeas. Roast in a hot oven for 20-25 minutes, or until crispy. Allow to cool (the chickpeas crisp up more as they cool).
Step 2

Broccolini: Drizzle the broccolini with olive oil and season with sea salt. Heat a barbecue or grill pan on high heat. When hot, add the broccolini and cook until charred, about 2-3 minutes. At the same time, add the halved lemons, cut side down, onto the grill and char for 1-2 minutes, until the face of the lemon is charred. Remove both the broccolini and lemon immediately from the heat and set aside.
Step 3

Charred lemon dressing: Squeeze the juice of 1/2 a charred lemon into a small bowl, and whisk in the olive oil. Add the mint, spring onions, capers and stir to combine. Taste, and add more charred lemon juice if needed, and season with sea salt and black pepper.
Step 4

Place the broccolini on a serving plate and top with crispy chickpeas. Spoon over the charred lemon dressing and scatter over the mint, parsley and pecorino.