May 18, 2022

Roasted Broccoli Rabe Chickpea + Crispy Salami Salad

Name: Roasted Tenderstem Chickpea & Crispy Salami Salad
Ingredients: 450g tenderstem broccoli, trimmed; 1 x 660g jar cooked Organic Chickpeas; 85g salami, cut into ½-inch cubes; 200-300g day-old sourdough or ciabatta bread, crusts removed, cut into ¾ inch cubes; 35g sliced almonds, toasted; 1 roasted red bell pepper; 2 tablespoons sherry vinegar, plus more as needed; Tablespoon tomato paste; 1 garlic clove; 1 teaspoon Spanish smoked paprika; 6 tablespoons extra-virgin olive oil; 3 tablespoons water, plus more as needed; ½ teaspoons sugar, plus more as needed

Roasted Tenderstem Chickpea & Crispy Salami Salad

Rated 5 stars by 1 users

Author:

Emily C.

Ingredients

450g tenderstem broccoli, trimmed
1 x 660g jar cooked Organic Chickpeas
85g salami, cut into ½-inch cubes
200-300g day-old sourdough or ciabatta bread, crusts removed, cut into ¾ inch cubes

ROMESCO VINAIGRETTE

35g sliced almonds, toasted
1 roasted red bell pepper
2 tablespoons sherry vinegar, plus more as needed
Tablespoon tomato paste
1 garlic clove
1 teaspoon Spanish smoked paprika
6 tablespoons extra-virgin olive oil
3 tablespoons water, plus more as needed
½ teaspoons sugar, plus more as needed

Directions

Heat the oven to 260°C. Line a rimmed baking sheet with parchment paper.
To make the vinaigrette, in a blender or food processor, pulse the almonds until finely ground, 20 to 30 seconds Add the bell pepper, vinegar, tomato paste, garlic, and paprika and process until paste forms. With the processor running, gradually pour in the olive oil, then the water, and process until emulsified. Add more water to thin the vinaigrette if needed. Add the sugar and season with salt. Taste and adjust seasoning; the vinaigrette should be slightly sweet to balance the bitterness of the tenderstem broccoli. (The vinaigrette will keep in an airtight container in the fridge for up to 3 days.)
Rinse and dry the broccoli, allowing a bit of water to cling to the leaves. On the prepared baking sheet, evenly coat the broccoli with 3 tablespoons of the vinaigrette and season with salt.
Arrange in a single layer and roast until tender and the leaves are slightly charred around the edges, 5 to 8 minutes. Arrange on a cutting board in one layer (stacking will make them soggy). Leave whole, or coarsely chop into bite-size pieces.
On the parchment-lined baking sheet you just used, evenly coat the chick peas and salami with a few tablespoons of the vinaigrette. Spread into a single layer and roast until light brown, about 8 minutes, then stir in the breadcrumbs. Once evenly brown, another 3 minutes, remove from the oven and toss with the broccoli. Taste and adjust the seasoning, adding more vinaigrette if desired. Serve warm or at room temperature.