Recipe courtesy of Chuck Hughes
Broccoli Salad


  • 1 head broccoli
  • 1 generous splash toasted sesame oil
  • 1 teaspoon shaved ginger
  • Soy sauce
  • Chili flakes
  • 1 clove finely chopped garlic
  • Crushed almonds, for garnish


With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces. 

Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds.

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