This started as a recipe review for Broccolini® with Cucumber & Chilli Sauce. There were a few things not-quite-right about it, so instead of just giving you my critique, I thought I’d offer you another version of it – a version that’s less of a “side” and more of a “main” – because I’m all about making veggies the star.
With the original recipe, you’ll find yourself trying to split one bunch of broccolini® between four people, which leaves you with a stalk or two each. That’s not enough of this wonderful vegetable, in my opinion. You’ll also have a lot of sauce left over – a sauce which uses two tablespoons of sugar. The kids will love it, but their teeth won’t. My sauce has a little more bite to it!
2 Bunches Broccolini®
1 Lebanese Cucumber, diced (or 10cm/4″ section of another kind of cucumber)
1 T White Wine Vinegar
1 T Water
1/2 t Raw Sugar
1/4-1/2 Long Red Chili, finely diced
1/2 Garlic Clove, finely diced
1 T Fresh Coriander, roughly chopped
1/2 t Sunflower Seeds
- In a skillet or small saucepan on very low heat, combine the vinegar, water and sugar until just dissolved. Add the garlic and chili to soften and take the raw “sting” out of them. This should only take a minute or two – don’t leave this on the heat too long or let it boil, or your dressing will start to evaporate and condense. Leave to cool.
- Cut the broccolini® stalks into thirds and blanch for 2-3 minutes. Drain and rinse with cold water.
- Toss the broccolini®, cucumber and dressing together in a salad bowl. Serve sprinkled with coriander and sunflower seeds.