BROCCOLI,BUCKWHEAT
& ALMONDSALAD
SERVES4-6
Begin this recipe 1 day ahead.2 (460geach)headsbroccoli
15cmpiecedriedkelp(^1) / 2 cup(50g)flakedalmonds,roasted
(^1) / 4 cup (50g) buckwheat, roasted
DRESSING
(^1) / 2 cup(125ml)extravirginoliveoil
2 tbschardonnayvinegar (substitute
whitewinevinegar)
1 preservedlemonquarter,
finelychopped
(^1) / 3 cup(55g)raisins,roughlychopped
2 longgreenchillies, seeds removed,
finelychopped
1 tbswholegrainmustard,toasted
2 tbsbabycapers,rinsed, drained,
finely chopped
ALMONDSAUCE
1 cup(160g)wholeblanchedalmonds
2 tbssherryvinegar (substitute red
wine vinegar)
Forthealmondsauce,placealmondsin
a largebowlandcoverwithcoldwater.
Standatroomtemperatureovernight.
Drainandrinseundercoldrunningwater.
Whizin a blenderwith 11 / 4 cups(310ml)
lukewarmwateronhighspeeduntil
smooth.Addvinegar and season to taste.
Setaside.
Forthedressing,whiskallingredients
ina bowltocombine.Seasontotaste.
Cutbroccolifloretsfromstemsandcut
intolargecrumbs(theyshouldresemble
couscous).Trimstemsandcutbroccoli
stalks,lengthwise,into4 pieces.Filla large
saucepanthree-quartersfullwithwater.
Addkelp,placeoverhighheatandbring
totheboil.Addbroccolistalksandcook
for3-4minutesoruntiljusttender.Drain,
reservingkelp.Placebroccoliona plate
andcooltoroomtemperature.
Finelychopreservedkelp.Placein a
largebowlwithbroccoliflorets.Add
almonds,buckwheatandhalfthedressing.
Seasonandtosstocombine.Toserve,
dividealmondsauceamongplates.Top
withbroccolistalksandscatterwithfloret
mixture. Drizzle with remaining dressing.
RESPECTANDCREATIVITY.Thesearewhatdrivethenewest members of the
delicious.contributorfamily,JoBarrettandMattStone.
“Wenowhavetheexperienceofgrowingourownfoodandrelationshipswith
primaryproducerstobeawareoftheresourcesrequiredtoproducefood,”says
Barrettwho,togetherwithStone,is adelicious.HarveyNormanProduceAwards
statejudge.“Wastinganythingwouldbedisrespectful.” Asforcreativity,“working
withwastein mind,youbecomemorecreativeandthinkoutsidetraditions”.
Thehighlyregardedyoungchefs,partnersin lifeandasco-headchefsin the
kitchenatOakridgeWinesin Victoria’sYarraValley,willbebringingtheirshared
philosophyofsustainablediningtothepagesofdelicious., kickingoffwitha focus
onwintergreens.“Itwasonlyin thelastcoupleofyearsI gotintobraisinggreens
andit wasa revelation,”saysBarrett.“Theyaredelicious,comfortingandfull of
vitamins.Addingoliveoilanda littlecreamorgratedcheeseis heaven.”
Beyondtheirrecipes,thechefshaveplentyofsimpletipsonconscious,ethical
eating.Forexample,explainsBarrett,if youeattropicalfruitandvegin winter,it
willusuallyhavetravelleda longwayandlacknutrients.Andwhilenoteveryone
canpopdowntotheirlocaldairy,theycanresearchwhatthey‘rebuying.“The
delicious.HarveyNormanProduceAwardsarea perfectintroductiontoknowing
your producer,” she says. Know your producer. We couldn‘t agree more!
MattandJosaytheyfeel
fortunatetobesurrounded
by incredible producers.
@jobarrett @chefmattstone
74 delicious.com.au