Charred Broccoli, Cannellini Bean and Peanut Salad

Use high heat and don’t move the broccoli at first — letting it sit undisturbed helps it brown without overcooking. You want the outsides charred but the stems still firm when tested with a skewer or cake tester!

Yes! This salad can be made up to three days in advance, reserving the chopped peanuts to add just before serving. The broccoli may lose a little of its bright green vibrance, but it will soak up the delicious flavour of the dressing. Alternatively, you can prepare all the components separately and toss them together when you're ready to serve.

This salad would be great served with a halved medium-boiled egg, or cubes of satay marinated tofu. If you don't need it to be vegetarian, some shredded chicken or crispy bacon would go nicely, too.

There's no heat in the dressing as written, but definitely if you'd like it spicy, go ahead and add finely chopped chilli, chilli paste, dried chilli flakes, or a hot sauce such as sriracha to the dressing.