Ingredients
Quick pickled onions:
1 red onion, thinly sliced
1/2 cup water
1/3 cup apple cider or white wine vinegar
1 teaspoon salt
1 1/2 teaspoons sugar
Charred broccoli:
1 lb/455 g broccoli florets (1 large crown)
5 tablespoons macadamia nut oil, divided
Coarse salt
Freshly ground black pepper
½ cup (60g) raw pistachio nuts
½ cup (110g) packed, pitted, roughly chopped Medjool dates
1 ½ tablespoons red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon fine sea salt
1 clove garlic, minced
Instructions
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Preheat your oven to 425°F/220°C.
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Bring the water and vinegar to a simmer in a small saucepan. Stir in the salt and sugar. Place the sliced onion into a mason jar that’s roomy enough to hold all of the onion plus a few inches of head space. Pour the hot vinegar mixture over the onion. Use a spoon to press the onion slices down into the pickling liquid. Cover the jar and set it aside while you proceed with the recipe.
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Transfer the broccoli florets to a baking sheet. Drizzle them with 2 tablespoons of the macadamia nut oil and use your hands to mix them well, coating all of the florets with oil. Sprinkle the florets generously with coarse salt and freshly ground black pepper. Transfer the florets to the oven. Roast them for 15 minutes, then use tongs to flip the florets over. Roast for another 10 minutes, or until both sides of the florets are deeply browning. Remove the broccoli from the oven and allow it to come to room temperature.
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Reduce the oven temperature to 400°F/200°. Place the macadamia nuts onto a separate, quarter-sized baking sheet. Transfer the nuts to the oven. Roast them for 5 minutes, or until they smell fragrantly nutty and are gently browning. Remove from the oven and allow them to cool, then roughly chop the nuts.
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Arrange the broccoli florets on a plate or platter, put them into a wide, shallow serving bowl. Drain the pickled onions. Arrange the chopped, toasted macadamia nuts and chopped, pitted dates over the broccoli florets. Top the whole dish with as many pickled red onions as you like.
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Whisk together the remaining 3 tablespoons of macadamia nut oil, the red wine vinegar, mustard, sea salt, and garlic. Add freshly ground black pepper to taste. Pour the vinaigrette over the broccoli florets. Serve.
