Broccoli and Cashew Nut Salad
Time: 25 min
1. Rinse broccoli rabe well, and steam just until tender but still bright green, about 3 to 4 minutes. This can also be done in the microwave by putting in a glass bowl, covering with cooking wrap and heating for 3 minuted. Immediatly run in a colander beneath very cold running water. Drain well, dry with paper towls and wrap in a clean tea towel to absorb excess water. Chop into small pieces
2. Cut the broccoli florets from the stems and cut into small (1/2 inch peices). Then repeat step 1 for the broccoli florets
3. Place rabe and broccoli florets in a large bowl with sultanans and cashews
4. Whisk together the oils, vinegar, garlic, and cayenne (season to taste). Drizzle over salad, and lightly toss. Sprinkle with toasted sesame seeds and cumin (if using)
Serve at room temperature or chilled
Recipe Tester Notes: Drying the broccoli well is very important as this will help maintain the texture. Running the vegetable under cold water right after steaming helps preserve the vibrant green colour. If making to serve later keep the salad, dressing and toasted seeds separate as leaving them together for any length of time will affect the textures.