Charred Broccoli & Crispy Chickpea Salad

Preheat the grill function on your Satisfry Air & Grill to 260°C, trim the end of the broccoli and peel the outer layer of the stem. Slice the broccoli into florets, and finely dice the stem. Toss the broccoli florets and stems in some oil and grill until charred, 7-10 mins.

Drain the chickpeas, dry them and add into a bowl with 2 tbsp of oil. Season with salt and toss together.

Meanwhile into a bowl, add the toasted sesame, tahini, mirin, light soy sauce and sugar. Stir together until mixed (the tahini will seize, it’s ok). Stir 1 tsp of water at a time into the sauce until it turns back to being creamy. Taste and season with salt if it needs it.

Once the broccoli has charred, transfer to a plate. Change to the air fryer function and preheat to 220°C. Once hot, add the chickpeas in and cook until crisp 10-15 mins. Then toss through the Chinese 5-spice.

Thinly slice the spring onions. Add them into a heat-safe bowl with the chilli flakes. Heat 50ml of oil until piping hot, and pour over the spring onions. Let cool down and stir through the zest of ½ a lime and season with lime juice and salt.

Toss the broccoli, stems and crispy chickpeas in with the chilli oil. Spoon onto a sharing plate and drizzle over the creamy sesame dressing, as well as a sprinkle of pul biber to garnish. Serve with any remaining lime wedges.