Charred Broccoli Caesar Salad

Beautifully charred Tenderstem broccoli and homemade paprika croutons give this classic salad its wonderfully smokey and earthy flavour.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Slice the bread into 2-3cm (1”) pieces and add to a tray. Drizzle over a splash of olive oil, then add a pinch of salt and pepper and the smoked paprika. Mix, then bake for 12-15 minutes or until the croutons are crispy.

   
3. 3

   Add a splash of olive oil to a griddle pan on a medium heat. Slice any tough ends off the broccoli stalks, then add them to the pan and cook for 8-10 minutes or until charred, turning occasionally.

   
4. 4

   Prepare the dressing by combining the mayonnaise, lemon juice, garlic and mustard in a small bowl, then leave to one side.

   
5. 5

   Add the lettuce to a large mixing bowl, followed by the capers and most of the vegan parmesan (save some for topping). Next add the dressing, followed by the croutons and broccoli.

   
6. 6

   Give everything a good mix and season to taste with more salt and pepper if necessary, then serve with the remaining vegan parmesan on top.