Steamed Sunset Broccoli Salad

• 2 heads of broccoli, cut into florets
• 4 cloves of garlic, thinly sliced
• Store-bought chilli infused oil, to drizzle
• ¼ red cabbage, shredded
• 1-2 fresh chillies, chopped (optional)
• Crispy onions or salted peanuts, to sprinkle
• Fresh lemon wedges, to squeeze

Steam the broccoli florets in a Le Creuset 3-ply Stainless Steel 24cm Multi-Steamer for 3-5 minutes until the broccoli is vibrant green in colour and still has some crunch. Plunge the broccoli into ice water to stop the cooking process and keep it crunchy. Drain and shake off any excess water.

Pan-fry the garlic cloves until crispy in chilli oil, toss immediately with the shredded cabbage, steamed broccoli, and season to taste. Sprinkle over fresh chilli, crispy onions, or peanuts, and serve with a generous squeeze of fresh lemon juice.