Charred broccoli salad with ranch dressing

Step 1/5

• 100 g sun-dried tomatoes
• ½ red onion
• 2½ g chives
• 2½ g parsley
• 1 heads broccoli

• cutting board
• knife

Preheat oven to 180°C/350°F. Remove sun-dried tomatoes from jar and cut lengthwise into strips. Peel onion and slice into rings. Finely chop chives and parsley. Wash broccoli, cut into florets, and halve or quarter each piece so that you have uniform sizes.

Step 2/5

• 40 g sliced

• baking sheet

Arrange sliced almonds on a baking sheet. Toast in oven at 180°C/350°F for approx. 6 min. or until golden brown. Remove from oven, set aside and let cool.

Step 3/5

• ¼ lemon
• 100 ml mayonnaise
• 60 ml cream
• 20 g quark
• ⅛ tsp garlic powder
• salt
• pepper

• citrus press
• large bowl
• whisk

Juice lemon. In a bowl, whisk together mayonnaise, cream, quark, chives, lemon juice, parsley, and garlic powder. Season with salt and pepper to taste.

Step 4/5

• vegetable oil for frying
• salt

• frying pan

Coat a frying pan with oil and let it heat up. Fry broccoli florets, in batches if necessary, over medium high heat for approx. 5 minutes on either side or until they are charred to your preference. Season with a little salt.

Step 5/5

• parsley for serving

Combine broccoli, sun-dried tomatoes, toasted sliced almonds, and onion rings with dressing. Garnish with parsley and enjoy!

Enjoy your meal!