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Warm sprouting broccoli salad with chilli & garlic oil


  • Combine the chilli and garlic with 80 ml oil. Set aside.
  • Heat a little oil in a pan and cook the onion and sugar until tender and caramelised, stirring now and again. Then add the balsamic, remove from the heat and stir until well combined. 
  • Plunge the sprouting broccoli into a pot of boiling water and cook for 2 mins. Drain well and toss with the salad leaves and the chilli and garlic oil to taste.
  • Serve the salad with a little more oil, olives, anchovies and caramelised onions sprinkled on top.
  • from "A Year in my Kitchen" by Skye Gyngell


  • 1 small red chilli, seeded & finely chopped
  • 2 garlic cloves, finely chopped
  • olive oil
  • 1 red onion, cut into wedges
  • a pinch of sugar
  • a splash of balsamic vinegar
  • 1 kg sprouting broccoli, stalks trimmed & old leaves removed
  • a good handful of firm salad leaves, eg. radicchio, frissee, etc.
  • 4 anchovies, finely chopped
  • 8 pitted black olives, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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