Serves Four
1 small head of broccoli
1 large shallot
1 tablespoon cider vinegar (organic and raw if possible)
2 spring onions, chopped
3 soft dried figs, chopped
2 tablespoons mixed seeds, toasted (or a mix of pumpkin/sunflower)
2 – 3 tablespoons chopped parsley/chives/fennel/dill
20 almonds, toasted and chopped (or 50g toasted flaked almonds)
125ml buttermilk
2 teaspoons of runny honey
2 tablespoons extra virgin olive oil
Large pinch dried oregano or za’atar
Squeeze lemon juice, to taste
Sea salt & black pepper
Finely slice the shallot. Put into a bowl with the vinegar and leave while you slice your broccoli.
Slice the broccoli very finely on a mandolin or using a very sharp knife. Put into a large bowl and add the shallots and the spring onions.
Add the figs, parsley, mixed seeds and almonds to the bowl. Toss together.
Whisk the buttermilk with the olive oil, honey, the oregano or za’atar and a good amount of seasoning. Add to the bowl and toss well to coat. Add a little lemon juice, adjusting that and the seasoning to taste.
Leave to sit for half an hour to an hour if you can to allow the flavours to mingle. Use it up within a day or so.
Serve on its own or with fresh figs and goats cheese, drizzled with a little honey, lemon and olive oil. Crusty bread essential!
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