Thai style broccoli and peanut salad

Method

1. Pre heat an oven to 180°C
2. Spread peanuts evenly over a roasting tray and toast in the oven for approximately 15 minutes or until lightly browned
3. Remove from the oven and allow to cool
4. Roughly chop the peanuts
5. In a bowl mix together the onion, vinegar, fish sauce, sesame oil, sugar and chilli flakes
6. Cover and set aside for at least 30 minutes or overnight
7. Blanch the broccoli in a pot of boiling water for 2 minutes
8. Drain and cover with cold water to cool the broccoli quickly and thoroughly
9. Drain again
10. Place cooled and drained broccoli, peanuts and coriander in a large bowl and mix
11. Add onions and dressing and mix thoroughly then serve.

Tip

For a vegan version substitute soy for the fish sauce.