This is a great batch making recipe that serves 10, to be used on multiple days or to serve a big group of people. This is again a firm favourite of the Bronze Menu.
Ingredients:
For the Salad:
- 650g Broccoli
- 150g Curly kale
- 100g Cashew nuts
- 100g chickpeas
- 5g cayenne pepper
- 5g garlic powder
- 20ml oil
- 2 lemons
For Cashew Caesar Dressing:
- 100g Cashew nuts
- 20g Capers
- 5g garlic
- 10ml Oil
- 1 Lemon
- 5g Dijon sauce
Method
- Preheat the oven to 220C
To Make the Dressing:
- Soak the cashews in just enough boiling water to submerge for approx. 30 minutes.
- Drain (reserving the water).
- Place all the ingredients into a blender and puree until smooth adding the reserved water if required until the correct consistency is achieved.
To Make the Salad:
- Prepare broccoli into medium sized florets and dress with 10ml of oil (per 10 portions) and place into a suitable size roasting tray.
- Wash and drain your chickpeas.
- Remove stalk from the kale and roughly chop.
- Squeeze the juice from both lemons onto the kale and squeeze with hands (you want to start breaking down the raw kale with the lemon juice).
- Toast cashew nuts in a suitable size dry frying pan until golden.
- Place the broccoli into the preheated oven for 5 minutes until tender and charred. Remove and set aside to cool.
- Reduce oven temperature to 200°C. Coat the chickpeas with remaining oil 5g of garlic powder and 5g of cayenne pepper (per 10 portions).
- Roast in the oven for 20 minutes until golden and crispy.
- Assemble the salad by combining kale broccoli cashew nuts. Place this into serving dish and garnish with chickpeas.
