Ingredients

The following ingredients have 5 Servings
  • 500g/1lb broccoli florets (, large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total))
  • 1 tbsp red wine vinegar ((or white wine vinegar, sherry vinegar, cider vinegar))
  • 3/4 tsp salt, cooking/kosher ( (if table salt: 1/2 tsp))
  • 1/4 tsp black pepper
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves (, finely minced using knife (not crusher))
  • 2 tsp cumin seeds ((whole, not powder))
  • 2 tsp sesame oil (, roasted (Note 1))
  • 1/4 tsp red pepper flakes / chilli fakes ((optional))

Instruction

  • "Cook" raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes - it will lightly pickle, almost "ceviche" the broccoli.
  • Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.
  • Toss broccoli: Immediately pour oil mix over broccoli. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.
  • Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).
  • Serve at room temp, not cold, for best flavour!