Wowzer what a busy week! Corey and I just spent the last few days packing up our life and business in Melbourne and driving for 2 days up to the Gold Coast and unpacking and setting up here. Corey is from QLD and when we moved to Australia in April this year we lived on the Gold Coast for 2 months before spending 6 months in Melbourne establishing our food biz, Food Actually, there.
We loved living in Melbourne. It is such a vibrant and easy city to live in and the food and coffee culture down there is just incredible. The sheer number of awesome cafes and restaurants to choose from is staggering and I want to say that we skipped and frolicked our way through a vast array of them, but you know how you find a place you love and just keep going back?
One of my favorite places to grab a quick bite was a place called The Foxes Den in Elwood. Its about as close to fast food as I will do. They do organic rotisserie chickens and the most delectable salads, my favorite being their broccoli salad. I managed to get the staff to tell me how they make it and then I modified it a bit for todays recipe. Some day I might be able to make a meal from a recipe word for word but today is not that day.
The trick in this recipe is to cook the broccoli in a very hot oven so that it browns slightly but is still somewhat crunchy.
You can make it ahead of time as it keeps really well in the fridge. You can have it as a meatless meal or as a side and it is also a really good lunchbox salad.
- 3 heads of broccoli
- 1 red chilli
- 100g aged parmesan, shaved
- ¼ cup dried cranberries
- 10 mint leaves
- olive oil
- 2T apple cider vinegar
- 1tsp honey
- salt and pepper to season
- Optional: Sprouts to garnish
- Preheat the oven to 230C
- Wash the broccoli thoroughly and cut into small florets. Cut the stalk into small thin chunks.
- Place the broccoli in a roasting tin and drizzle with olive oil. Season with salt and pepper.
- Roast in the oven for 10 minutes until the tops just start to brown then remove and let cool.
- Take 5 leaves of mint at a time and place them on top of each other all in the same direction then roll them up lengthways into a cigar shape and chop across them so you have nice thin slivers of mint.
- Cut the chilli into thin strips
- Assemble the broccoli on serving platter. Scatter the shaved parmesan, cranberries, mint and chilli over the top
- Mix the apple cider vinegar, honey and 4T olive oil together and drizzle over the salad.