32 The Times Magazine
ROASTED THAI BROCCOLI WITH PEANUT
AND CORIANDER RICE SALAD
Serves 4- 1 large broccoli head or 400g Tenderstem broccoli • 3 tbsp
vegan Thai green curry paste • 1 tbsp sesame oil • 2 limes
For the rice salad - 1 x 250g pouch pre-cooked rice • 2 carrots • Quarter of a
red cabbage (about 200g) • 50g peanuts • A small bunch of
fresh coriander • 1 fresh red chilli • 2-3 spring onions
For the dressing - 1 lime • 200g coconut yoghurt • 2 tbsp peanut butter
- Salt and black pepper
1 Preheat the grill to high and line a baking tray.
2 Cut the broccoli into large florets or leave whole if using
Tenderstem. Mix together the curry paste and sesame oil in a
bowl. Tip in the broccoli and toss well to coat. Spread over the
lined baking tray. Halve the limes and add them to the tray. Put
under the hot grill until softened and slightly charred at the tips
(about 10 minutes for broccoli and 6 minutes for Tenderstem).
3 Make the rice salad. Heat the rice according to packet
instructions and tip it into the bowl used for the broccoli. Peel
the carrots, then grate them directly into the bowl. Trim and
thinly slice the red cabbage and add it to the bowl. Roughly
chop the peanuts and coriander. Slice the red chilli and spring
onions. Reserving a handful each of peanuts, coriander, red
chilli and spring onion for garnish, add the rest to the mixing
bowl and toss well.
4 For the dressing, halve the lime and squeeze the juice into
a small bowl. Add the coconut yoghurt and peanut butter and
mix to combine. Season with salt and black pepper. Toss two
thirds of the dressing through the rice salad, reserving the rest.
5 Remove the tray from the grill and set aside the charred
limes. Drizzle the broccoli with the remaining dressing. Top
with the reserved coriander, peanuts, red chilli and spring onion
and serve with the rice salad and charred limes.