Broccoli and Mushroom Salad


Prep time: 
10 minutes
Cooking time: 
15 minutes


A little chilli gives this dish a suble heat to enjoy two veggie favourites. 


  • 2 heads of broccoli
  • 100g round shallots, peeled and sliced
  • 3 tbs olive oil
  • 1 chilli de-seeded and julienned
  • 50g caster sugar
  • 50g white wine vinegar
  • Zest and juice of one lemon
  • 15 chestnut mushrooms, cut into quarters
  • Salt and freshly cracked black pepper
  • Poppy seeds for garnishing


  1. Remove the broccoli florets from the stalk and cut them all the same size. Bring a large saucepan with salted water to a rapid boil and blanch the florets until tender, refresh in ice-cold water, drain and set aside.
  2. Peel the stalk and use a mandolin to finely slice into round wafer thin disks.
  3. Peel and finely slice the shallots. Heat a large non-stick frying pan with 1 tbs of olive oil and saute until golden, about 5 minutes. Add the julienned chili, reduce the heat and saute for a further 3 minutes. Add the sugar, vinegar and lemon zest, let the sugar dissolve and bring to the boil. Once the vinegar starts to boil remove the pan from the heat and add the wafer thin broccoli stalk disks, stir and set aside to cool and infuse.
  4. While the broccoli pickle cools, saute the mushroom quarters in the remaining oil with seasoning until golden brown, once cooked add the juice of one lemon.
  5. Mix the sauteed mushrooms, drained blanched broccoli and pickled broccoli stalks together. Arrange the salad in your chosen bowl or on individual plates and sprinkle poppy seeds as a garnish. Serve either slightly warm or chilled.


Photo Credit: Jonny Hughes @jonny2love
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