Here’s a quick salad recipe idea for your Memorial Day Weekend –
A bright, refreshing Mediterranean Broccoli Salad spiced up with Aleppo Chili Flakes & Urfa Chili Flakes. Two spices we will be featuring often in recipes over the next few months. Why? Because when the sunset red of the Aleppo and the deep purple of the Urfa are mixed, they make every dish look a touch more summery.
But colors aside, Aleppo Chili Flakes & Urfa Chili Flakes make a tantalizingly, delicious combo. Aleppo has a mildly-spicy kick, with fruity, salty, vinegary notes, which pairs well with the darker, richer Urfa and its aromatic notes of chocolate, coffee, and raisin.
Urfa and Aleppo chili flakes originate in the region of Southern Turkey and Northern Syria, so they are commonly used on Middle Eastern dishes. Try sprinkling them on a Fattoush Bread Salad, or in this Mediterranean Broccoli Salad. Or on a Greek salad or Italian pasta dish.
That’s what makes these chili flakes so much fun to use. They’re seedless, only mildly spicy, and are lovely for sprinkling on any dish that needs an extra boost of color and flavor.
Mediterranean Broccoli Salad
Ingredients
- 2 small broccoli heads chopped into florets
- 4-5 radishes – sliced thinly or diced
- 2 tablespoons of sunflower seeds or pumpkin seeds or toasted sliced almonds
- Finely grated parmesan cheese
- Generous sprinkles of Season with Spice’s Aleppo Chili Flakes & Urfa Chili Flakes
Optional add-on ingredients:
- Soaked raisins*
- Kalamata olive slices
- Sundried tomato slices
- Fresh herbs – basil parsley or mint
For the dressing:
- 1 garlic clove – smashed into almost a paste use a mortar & pestle
- 1.5 tablespoon extra-virgin olive oil
- 1/2 tbsp honey
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar or sherry vinegar
- Season with Spice’s Sweet Ginger Sea salt to taste
- Freshly ground Black Pepper to taste
Instructions
- In a small bowl, whisk together all the ingredients for the dressing until well combined. Set aside.
- Bring a pot of water to a rolling boil. Boil the broccoli just long enough to take the raw edge off, about 10-15 seconds. Drain and run over with cold water. Drain well with salad spinner or strainer. Set aside.
- In a large bowl, combine the broccoli and radish slices, and lightly toss with 3/4 of the dressing.
- Top with finely grated parmesan cheese and sunflower seeds, or your choice of seeds/nuts.
- Finish off with sprinkles of Aleppo chili flakes & Urfa chili flakes. Toss again and add more dressing as you do.