Salty and sweet, savoury and sour, crunchy and soft. It’s all here in this flavour-packed salad that takes only a few minutes to throw together. And, there’s no need to cook anything – it really is so simple! If you want to blanch the broccoli, rather than eating it raw, I have included instructions for doing so.
Serves 6 as a side
Ingredients
- 3–4 cured chorizo sticks or biersticks (150–200g)
- 2 heads of broccoli, finely chopped
- ½ cup sliced almonds
- ½ cup dried cranberries
FOR THE DRESSING
- ¼ cup creamy mayonnaise
- 1/3 cup plain Greek yoghurt
- 1 tbsp lemon juice
- salt and pepper
Method
Prepare the chorizo by removing any paper casing and dicing into small pieces.
If you’d like to blanch the broccoli, place it in a saucepan of boiling water and cook for 1–2 minutes until fork tender. Remove, plunge in cold water, drain and set aside.
Put broccoli, chorizo, almonds and cranberries into a salad bowl and toss to combine.
Combine the ingredients for the dressing in a small bowl, drizzle over and mix through the salad until it is completely coated. Serve as a side.
Kai Feast: Food stories and recipes from the maunga to the moana by Christall Lowe, photography by Christall Lowe. Published by Bateman Books, RRP $59.99.
