AT A GLANCE
Although slaws usually involve cabbage, other vegetables can be treated in the same fashion. Here, we've opted for the green goodness of broccoli and broccolini, stems and all, tossed in a tangy buttermilk dressing. It's sneakily addictive. You have been warned. This is particularly good with barbecued chicken, or even makes a meal in itself.
|01||Preheat oven to 180C. Spread hazelnuts over a baking tray and roast until skins darken and nuts are fragrant (5-6 minutes). Tip into a tea towel, rub off skins, coarsely chop and set aside.|
|02||Thinly shave broccoli stalks lengthways on a mandolin into a bowl, shave florets into bowl, then broccolini, again lengthways. Add spring onions, rocket and hazelnuts, reserving a few to serve.|
|03||For buttermilk dressing, shake ingredients in a jar until well combined. Season to taste and drizzle dressing over salad to taste, toss lightly to coat and serve slaw scattered with reserved hazelnuts.|