#157 broccoli two ways with chili and cumin

from Flavor

I wanted to make something with broccoli and I was inspired to pick this one that I saw on @thetenorchefs instagram page. The first time I looked at this recipe I thought it was complicated, but I guess Ottolenghi has changed my perception of what is a complicated recipe; I made it on a weeknight. I have a new appreciation for broccoli stems thanks to Smitten Kitchens recipe which showed how good they are when you peel the tough exterior. The stems are julienned and pickled with chile, vinegar and salt, and then mixed with fried broccoli (I baked mine at 500 degrees instead) and doused in a sauce made of vinegar, soy sauce and sugar. The dish is topped off with basil and toasted crushed cumin. So many flavors going on, it all worked well together. I am a cumin minimalist so I probably would have preferred less of that, but otherwise I really enjoyed this one.