Charred Broccoli & Fresh Green Salad

Charred Broccoli & Fresh Green Salad

Charred Broccoli & Fresh Green Salad, perfect for serving at a barbeque or garden party, which would be equally at home at a casual dinner party or family lunch.

Prep time:

Cooking time:

Total time:

Serves: 4

200g tenderstem broccoli

2tsp cumin seeds, lightly toasted

pinch of salt

180g runner beans

120g mangetout

200g frozen petit pois

170g fine French beans

for the dressing:

2 tbsp tahini

1 tbsp olive oil

1 lemon juiced

2 tsp sumac

2 tsp honey

crushed chilli flakes, to taste

salt & pepper, to taste

  1. Pre-heat oven to 200˚C. Split broccoli stems and place on a baking tray. Crush toasted cumin seeds lightly with some salt and sprinkle over broccoli with a drizzle of olive oil and bake for 6-10 mins depending on size of broccoli - you want a nice black char around the edges. Let broccoli cool in baking tray.
  2. Blanch remaining veg in boiling water for 2 mins, drain immediately in cold water until completely cooled and place in a bowl of ice water.
  3. Once all veg is cool, mix together in a large bowl and scatter over your serving plate or platter.
  4. Mix all the dressing ingredients together and add crushed chilli flakes with salt and pepper to taste - a cleaned screw top jar is the best for this and the dressing will keep in the fridge for a day or two.
  5. Drizzle dressing over veg and tuck in.

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Photographs: David Merewether Styling by: Chloe Cottingham
Recipes Type: Salads

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