Charred Broccoli, Squid & Chorizo Salad

Not so long ago, I was introduced to the idea of roasting broccoli and cauliflower. I immediately fell in love with it; it intensified the flavour of the vegetables. No more sogginess, no more blandness. Don't get me wrong, I do love plainly steamed broccoli with just a bit of salt, but roasting opened doors of flavour intensity. There's no question of going back to steaming.

In these dreary days, I need something with a bit of colour and spice. Spring and all its bounty are just around the corner and this dish gave a teasing hint of it. There's all sorts of textures in this dish and the porky chorizo complements the squid well - that classic pork and seafood combination. It made a handsome dinner, and I imagine it would make a great salad to share at those outdoor barbeques - if summer ever decides to come back.

Charred Broccoli, Squid & Chorizo Salad

Serves 2

1 small head of broccoli

2" chorizo - a chorizo cooking sausage would be better

1 head of chicory

A handful of radishes

2 small squid tubes, with tentacles

200gr salad potatoes

2 spring onions

A handful of parsley

A handful of coriander

2 sprigs of mint

1 clove of garlic

1 red chilli

1/2 a lemon

1 tsp capers

1 tbsp flaked almonds

Salt & pepper

Extra virgin olive oil

Set a pan of water on to boil and add the potatoes. In a non stick pan lightly toast the almonds and set to one side.

Chop the chorizo into chunks. In a dry non-stick pan, add the chorizo and fry slowly, rendering the fat out, then add to a bowl, including the oil. Chop the herbs, garlic and chilli finely and chuck this in. Squeeze the juice of the lemon in, add the capers. Stir well, adding salt and pepper to taste. Loosen with a little olive oil, as this will make your dressing.

Separate the broccoli into its florets. Boil or steam for 2 minutes (I used my steamer insert on the pan of potatoes). Toss in a bowl with some oil and salt and pepper. Heat up a ridged grill pan and add the oiled florets, cooking until nice and charred. Similarly, halve the chicory down the length and griddle it, slicing it into 1" pieces when its done. Next, slice the squid, pat dry, toss with oil and chargrill for a mere minute.

Add the broccoli, chicory and squid to a bowl with the cooked potatoes, halved. Slice the radishes and throw them in. Add all of the dressing and toss well, making sure everything is well coated. When plated, scatter over the toasted almond flakes.

EDIT: Thanks to 'Salad' for pointing it out - yes, I did steam the broccoli and then chargrilled it, rather than roasting. I was using the grill pan anyway so I thought it would be pointless to crank the oven on for it - both methods have the same effect.