Broccoli two ways with chilli and cumin from Ottolenghi Flavour / Flavor (page 186) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • basil
  • broccoli
  • caster sugar
  • apple cider vinegar
  • sunflower oil
  • cumin seeds
  • red chillies
  • light soy sauce

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato salad with Thai basil salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Chefdicky69 on February 02, 2021

    Too much sorse! We are gonna eat it in a sandwich maybe that will be nice or who knows?

  • KarinaFrancis on October 08, 2020

    A great side dish or vegetarian/vegan main. I loved the contrast between the pickled and the cooked broccoli. I roasted the broccoli instead of pan frying and would do that again. I can see myself making this often.

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