Atul Kochhar’s Warm Salad of Tenderstem® Broccoli and Chickpeas


brocoli salad 2 tbsp olive oil
1 tsp cumin seeds
1 clove garlic, thinly sliced
1-2 small red chillies, finely chopped
200g Tenderstem® broccoli, cut into whole florets and slice the stems cut into diagonal spears
200g chickpeas boiled/canned
1 medium red onion, thickly sliced
1 medium red pepper, cut into julienne
2 tbsp lime juice
Sea salt & black pepper
A handful of chopped coriander


1. Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent.

2. Add red chilli and broccoli and sauté for 1 minute

3. Add chickpeas, onion and red peppers. Sauté for 30 seconds and remove from heat.

4. Add lime juice and correct the seasoning with salt and pepper. Toss through the coriander and serve immediately.

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