Broccoli salad recipe
 Combine that glorious burnt bitterness of charred broccoli with sweet baby corn and drizzle it with a savoury, salty pecorino dressing for a summer salad with heft. Cool it to room temperature if you're taking it to a barbecue or picnic. 1 head broccoli, cut into small florets, stalk sliced into batons200g/7oz baby corn, halved1 tbsp extra virgin olive oil30g/1oz pumpkin seeds½ tsp ground cumin½ bunch coriander, finely choppedsea salt and freshly ground black peppercrispy fried shallots, to serve (see recipe tip) 1 head broccoli, cut into small florets, stalk sliced into batons 200g/7oz baby corn, halved 1 tbsp extra virgin olive oil 30g/1oz pumpkin seeds ½ tsp ground cumin ½ bunch coriander, finely chopped sea salt and freshly ground black pepper crispy fried shallots, to serve (see recipe tip) 4–5 tbsp extra virgin olive oil 1–2 limes, juice only1 tsp dried chilli flakes40g/1½oz pecorino, finely grated 4–5 tbsp extra virgin olive oil 1–2 limes, juice only 1 tsp dried chilli flakes 40g/1½oz pecorino, finely grated Method First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like.Mix the broccoli and corn with the olive oil. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. Add the chopped coriander to the bowl.Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like. First, make the dressing. In a small jug or bowl, whisk 4 tablespoons of olive oil with the juice of 1 lime and the chilli flakes. Whisk in the pecorino, then taste and season, adding more oil or lime juice if you like. Mix the broccoli and corn with the olive oil. Mix the broccoli and corn with the olive oil. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. Heat a frying large pan over a medium–high heat. Add the broccoli and corn, in batches, and dry fry for about 10 minutes, turning part-way through, until charred. Transfer to a bowl and season lightly with salt and pepper. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. In the same pan, toast the pumpkin seeds with the cumin for a minute or two, until fragrant. Transfer to the bowl with the vegetables. Add the chopped coriander to the bowl. Add the chopped coriander to the bowl. Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. Stir the pecorino dressing through the warm vegetables until well coated. Serve on a platter, with a generous sprinkling of crispy fried shallots. Recipe tips If your barbecue is lit, you could grill the broccoli and corn on the barbecue. You can buy ready-made crispy fried shallots, or make your own by frying finely sliced shallots in a generous amount of oil until crisp. Drain on kitchen roll and leave to cool.