Words and images by Amber Bremner
CHARRED BROCCOLI, PEANUT CRUNCH + BLACK VINEGAR LIME DRESSING
Roasting broccoli hot and hard is the difference between good and great – you want dark, crisp edges and crisp stalks that still have a bit of bite. Piled onto a platter and hit with a sharp black vinegar dressing and plenty of crispy bits, this broccoli is punchy, salty, full of umami and just the right amount of messy. Black vinegar is easy to find at Asian supermarkets, and if you’re a dumpling aficionado you’ll have tried it already. Try this as a lip-smacking side dish with sticky rice and protein of your choice.
Serves 4
Broccoli
2 large broccoli (about 800g), cut into medium florets and stems into even batons
2–3 tbsp oil
salt to season
Peanut crunch
½ cup roasted, unsalted peanuts, roughly chopped
¼ cup crispy fried shallots (store-bought)
1 tbsp sesame seeds, toasted
1 red chilli, seeds removed and finely sliced
a few sheets of roasted nori (the snacking kind), finely crumbled (optional but recommended)
Black vinegar lime dressing
1½ tbsp soy sauce or tamari
1½ tbsp Chinese black vinegar (Chinkiang vinegar)
1 tbsp lime juice
1 tsp maple syrup (or sweetener of your choice)
1 tsp sesame oil
To finish
Finely sliced spring onion
Extra lime wedges
Preheat oven to 230°C fan bake (or 250°C conventional oven).
Toss broccoli with oil, season well with salt and spread on a large tray (don’t crowd).
Roast for 15–20 minutes, turning once, until deeply charred at the edges and just tender.
While the broccoli is cooking, combine peanuts, fried shallots, sesame seeds, chilli and nori (if using). Set aside.
Combine the dressing ingredients in a small dish or jar and give it a taste. It should be sharp, salty and just slightly sweet. Adjust lime or maple syrup if needed.
To serve, transfer hot broccoli to a serving dish and be generous with the dressing. Scatter with peanut crunch and spring onions, with extra lime on the side for squeezing. Serve immediately.
