Popcorned Broccoli "Larb"

2 heads broccoli, cut into small florets. Use any tender leaves as well

3 T sunflower oil

2 limes

1-2 green chilies, finely chopped (start small and add more to taste)

1 lemongrass stalk, tough outer layers removed, very finely chopped (optional)

6 spring onions, very finely sliced

80g bean sprouts (a punnet?)

4 israeli cucumbers, sliced on the diagonal or one long thin cucumber, julienned

½ c watercress (optional)

1 c coriander

1 c mint

Maldon Salt to taste

Spicy Fish Sauce Dressing

¼ cup seeded, deribbed, and minced fresh hot chiles (use a mix of colors)

4 large garlic cloves, minced

Zest and juice of one lime

½ cup fish sauce

¼ cup water

¼ white wine vinegar

3 tablespoons sugar

For serving: 3 baby gem lettuces, leaves pulled from stalk, larger leaves trimmed (so as to be manageable eating devices!)

½ cup roasted peanuts, roughly chopped

Make the sauce to set aside: Stir everything together in a small bowl until the sugar dissolves. Taste and adjust so you have an intense sweet-salty-sour-hot balance.

Heat ½ the oil in a wok til shimmering.  Add ½ the broccoli, spread out in the pan and leave, without stirring for 3 minutes.  Stir fry and allow the broccoli to colour and become a little caramelly on the edges. Repeat this “popcorning” with the remaining broccoli.  Set aside.

Toss the popcorned broccoli into a large mixing bowl. Add the sliced spring onions, lemongrass, watercress (if using), coriander, mint, chili and the zest of 1 lime.  Season with Salt and white pepper. Toss gently with your hands or 2 wooden spoons.

When you are ready to serve, add the sliced or julienned cucumber, most of the beansprouts and half of the peanuts.  Pour over the Fish Sauce Dressing to taste and toss through gently. Pile onto a platter as a salad or lay out the baby gem lettuce leaves on a serving platter and spoon a dessertspoon of the Popcorned Broccoli Larb onto each lettuce cup. Garnish with extra sprouts, herbs and peanuts.