BURNT BROCCOLI SALAD

Serves: 6 2 bunches broccoli, florets separated from the stems, stems peeled and shaved lengthwise on a mandoline

2 Fresno chilies, cut in half lengthwise, seeded and thinly sliced

1 tbsp (15 mL) cane sugar

1 tsp (5 mL) kosher salt

1/2 cup (125 mL) white wine vinegar

Fresh cilantro leaves To serve: Coriander vinaigrette (see recipe)

Eggplant purée (see recipe) Candied cashews (see recipe)

1. Heat a dry medium cast-iron skillet over high heat. Cook the broccoli florets, tossing occasionally, until the surfaces are blackened, 10 to 15 minutes. Transfer to a large plate and let cool.

2. Toss the chilies, sugar, and salt in a small bowl. Let sit for a few minutes, until the juices release, then add the white wine vinegar.

3. To serve, toss charred broccoli florets, the broccoli stems, and 1/2 cup (125 mL) of the coriander vinaigrette in a large bowl. Serve over the eggplant purée topped with chopped candied cashews, cilantro leaves, and drained Fresno chilies.