Thursday, 14 January 2010

Charred Broccoli, Squid & Chorizo Salad

Not so long ago, I was introduced to the idea of roasting broccoli and cauliflower. I immediately fell in love with it; it intensified the flavour of the vegetables. No more sogginess, no more blandness. Don't get me wrong, I do love plainly steamed broccoli with just a bit of salt, but roasting opened doors of flavour intensity. There's no question of going back to steaming.

In these dreary days, I need something with a bit of colour and spice. Spring and all its bounty are just around the corner and this dish gave a teasing hint of it. There's all sorts of textures in this dish and the porky chorizo complements the squid well - that classic pork and seafood combination. It made a handsome dinner, and I imagine it would make a great salad to share at those outdoor barbeques - if summer ever decides to come back.

Charred Broccoli, Squid & Chorizo Salad

Serves 2

1 small head of broccoli
2" chorizo - a chorizo cooking sausage would be better
1 head of chicory
A handful of radishes
2 small squid tubes, with tentacles
200gr salad potatoes
2 spring onions
A handful of parsley
A handful of coriander
2 sprigs of mint
1 clove of garlic
1 red chilli
1/2 a lemon
1 tsp capers
1 tbsp flaked almonds
Salt & pepper
Extra virgin olive oil

Set a pan of water on to boil and add the potatoes. In a non stick pan lightly toast the almonds and set to one side.

Chop the chorizo into chunks. In a dry non-stick pan, add the chorizo and fry slowly, rendering the fat out, then add to a bowl, including the oil. Chop the herbs, garlic and chilli finely and chuck this in. Squeeze the juice of the lemon in, add the capers. Stir well, adding salt and pepper to taste. Loosen with a little olive oil, as this will make your dressing.

Separate the broccoli into its florets. Boil or steam for 2 minutes (I used my steamer insert on the pan of potatoes). Toss in a bowl with some oil and salt and pepper. Heat up a ridged grill pan and add the oiled florets, cooking until nice and charred. Similarly, halve the chicory down the length and griddle it, slicing it into 1" pieces when its done. Next, slice the squid, pat dry, toss with oil and chargrill for a mere minute.

Add the broccoli, chicory and squid to a bowl with the cooked potatoes, halved. Slice the radishes and throw them in. Add all of the dressing and toss well, making sure everything is well coated. When plated, scatter over the toasted almond flakes.
EDIT: Thanks to 'Salad' for pointing it out - yes, I did steam the broccoli and then chargrilled it, rather than roasting. I was using the grill pan anyway so I thought it would be pointless to crank the oven on for it - both methods have the same effect.

17 comments:

Sarah, Maison Cupcake said...

I do love broccoli so if there's a chance I'd like it even more roasted then I'm trying it!

Dan said...

This looks obscenely healthy. Never been a massive fan of Broccoli though, but I think I'd happily try this.

Christie @ Fig & Cherry said...

Lizzie! You've made me miss Spain soooo much! Although Oz is pretty nice at the moment ;)

I'm also a fan of roasting broccoli and cauliflower, it makes it taste so moreish!

Browners said...

Very healthy. Looks like you've got the salad bug! Do I detect a touch of Ottolenghiin here?

Greedy Diva said...

I'm with Browners - quite Ottolenghi-esque! Looks gorgeous - haven't roasted my broccoli for ages, so must do next time.

BribedwithFood said...

I love roast broccoli and cauliflower, but always end up making the same out of them so this post comes pretty handy.

Added to list of meals for next week!

Salad said...

Hey lizzie - think I might try this tonight as have some leftover chorizo.

I'm a bit confused though. You say it's all about roasting broccoli and you'll never return to your steamer but in this recipe you steam and chargrill?? Que paso?

Lizzie said...

Sarah - do give it a try, I love it.

Dan - this may well convert you...

Christie - Thanks! I've heard it's pretty darn sunny over there...

Browners - salad bug eh? I do love my vegetables. YES! Ottolenghi! Of course that's where I got it from - it had slipped my mind.

Greedy Diva - indeed. Do give it a go.

Bribed - what other recipes do you make with it?

Salad - busted. Yes, you're right. Chargrilling and roasting have the same effect on it, I decided to use the griddle pan as it was coming out for the squid anyway. Save electricity and all that. I've edited the post.

Gourmet Chick said...

Love this looks brilliant and lots of my favourite things in.

gastrogeek said...

how gorgeous! I do love a big bowl of roast broccoli but have never tried doing the same to cauliflower.

The Grubworm said...

I love char-grilled broccoli, but never thought of roasting it - so will give that a go asap. Good combo with the sausage and squid too. Add in the zing and heat in the lemon and chilli and it sounds like a corker of a dish. Mmm, i'm hungry now.

Wild Boar said...

Yeah I grew up eating mainly steamed broccoli but the PigPig absolutely hates it. She recently discovered grilled broccoli and we've never looked back since.

James B said...

I'm very intrigued by the roast broccoli and even cauliflower. Something I need to try.

Jenny said...

Chorizo and seafood is just a great combination anyway. Haven't tried roasting broccoli recently but will give it a go!

LexEat! said...

Yum - looks comforting and healthy at the same time! Will definitely give it a go!

Manuel said...

now yer talking....that looks mint!

Kerri said...

I discovered roasted broccoli a while ago and loved it too although I haven't eaten it for a while. I can imagine it's brilliant with squid though.