Charred Broccoli, Pear & Hazelnut

Introduction

A warm–cool salad: toasty broccoli, juicy pear and crunchy hazelnuts with a zesty, low-cal lime dressing (oil-free option).

Snapshot

  • Serves: 4
  • Time: 15 min prep • 10–12 min cook • ~25 min total
  • Good for: healthy lunch, dairy-free/vegan

Ingredients

Salad

  • 400 g broccoli, cut in small florets (stems peeled & sliced)
  • 2 ripe but firm pears (e.g., Beurre Bosc), cored & sliced
  • 120 g baby spinach or rocket
  • 1 small red onion (100 g), very thinly sliced (optional)
  • 60 g hazelnuts, roughly chopped, toasted
  • Pinch chilli flakes (optional)

Lime–Herb Dressing (low-cal)

  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) rice vinegar
  • ½ tsp Dijon mustard
  • ½–1 tsp honey or maple syrup
  • 2–3 tbsp (30–45 ml) cold water
  • 1 tsp (5 ml) extra-virgin olive oil (optional; omit for oil-free)
  • 2 tbsp chopped parsley or mint
  • Sea salt & black pepper

Method

  1. Char broccoli: Heat a large frying pan to high. Add broccoli to the dry pan; cook 3–4 min, tossing, until lightly charred. Add 2–3 tbsp water, cover 1–2 min to just-tender. Tip onto a tray to cool slightly.
  2. Toast nuts: In the same dry pan on medium, toast hazelnuts 2–3 min.
  3. Dressing: Whisk lime, vinegar, Dijon, honey/maple and water to a light consistency. Whisk in oil (if using); stir through herbs. Season.
  4. Assemble: In a large bowl, combine warm broccoli, pears, spinach/rocket and onion if using. Sprinkle chilli. Add most dressing; toss gently.
  5. Serve: Scatter hazelnuts; drizzle remaining dressing. Taste and adjust seasoning.

Notes & Tips

  • Oil-free: keep the pan dry; the steam-finish softens broccoli without oil.
  • Pear too soft? Use apple instead.
  • Balance: more lime for brightness; a pinch more honey/maple if too sharp.

Variations

  • Macadamia & mint: Swap hazelnuts for 60 g macadamias; use mint.
  • Roast option: Roast broccoli 200 °C fan, 12–15 min on a lined tray (light spray only).

Make-Ahead & Storage

  • Dress just before serving. Components keep 1 day chilled; nuts separate.

Footer blurb

“Let things taste of what they are.” — Curnonsky

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