Although slaws usually involve cabbage, other vegetables can be treated in the same fashion. Here, we've opted for the green goodness of broccoli and broccolini, stems and all, tossed in a tangy buttermilk dressing. It's sneakily addictive. You have been warned. This is particularly good with barbecued chicken, or even makes a meal in itself.
- 80 gm hazelnuts
- 1 small head broccoli (about 300gm), cut into florets, thicker stalks reserved
- 175 gm (1 bunch) broccolini
- 3 spring onions, thinly sliced
- ½ cup thinly sliced rocket
- 120 ml buttermilk
- 1 tbsp each lemon juice and white wine vinegar
- 2 tbsp extra-virgin olive oil
- ½ small garlic clove, very finely chopped
- 1Preheat oven to 180C. Spread hazelnuts over a baking tray and roast until skins darken and nuts are fragrant (5-6 minutes). Tip into a tea towel, rub off skins, coarsely chop and set aside.
- 2Thinly shave broccoli stalks lengthways on a mandolin into a bowl, shave florets into bowl, then broccolini, again lengthways. Add spring onions, rocket and hazelnuts, reserving a few to serve.
- 3For buttermilk dressing, shake ingredients in a jar until well combined. Season to taste and drizzle dressing over salad to taste, toss lightly to coat and serve slaw scattered with reserved hazelnuts.