Broccoli & cauliflower salad with ume dressing
Broccoli & cauliflower salad with ume dressing
This recipe celebrates the natural beauty of simple ingredients. Contrasting colours of broccoli and cauliflower make for a very pretty plate and the ume plum seasoning adds a real zing to the dressing. If you’re making it when purple or white sprouting broccoli are in season then so much the better.
Winter / Spring | Serves 4
600g any combination of broccoli, cauliflower, tenderstem broccoli or purple or white sprouting broccoli
For the dressing:
3 tablespoons grapeseed or other light-flavoured oil
2 tablespoons rice vinegar
1 tablespoon ume plum seasoning (I use Clearspring)
1 teaspoon ume plum paste (I use Clearspring)
½ teaspoon toasted sesame oil
Combine all the dressing ingredients.
Trim the vegetables and cut into bite-size pieces.
Cook the broccoli and cauliflower for 2-3 minutes in a large saucepan of boiling water. Tenderstem and sprouting broccoli will take less time so cook these separately for 1-2 minutes. Whichever vegetables you are using, check while they are cooking to make sure they do not overcook and still have a little bite. Drain and plunge into cold water and then drain again thoroughly.
Arrange on small individual plates or on a sharing platter. Just before serving, give the dressing a good whisk and drizzle over.
