Charred Broccolini with Almond and Raisin Vinaigrette

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This recipe is easily doubled or tripled. Make as much of it as you need for your Christmas crowd.

Inspired by:

recipe updated Jun 8, 2020


  • Green onion icon
    Green onion
    2 (30g)
  • Almonds icon
    ½ cup (about 71g)
  • Broccolini icon
    5 cups (about 454g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Tamari icon
    20g (about 1⅛ tbsp)
  • Golden raisins icon
    Golden raisins
    ½ cup (about 84g)
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    77ml (5¼ tbsp)
  • Chili flakes icon
    Chili flakes
    about ½ tsp (0g)
  • Coconut sugar icon
    Coconut sugar
    40g (about 3⅛ tbsp)
  • Lemon juice icon
    Lemon juice
    100g (about 3½)
  • Red wine vinegar icon
    Red wine vinegar
    20ml (1¼ tbsp)


  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Plate
  • kCook icon Tm5 bowl

Step preview

  1. Add almonds to a clean baking sheet
  2. Roast - 30 min, 160°C
  3. Set aside
  4. Broil - high heat
  5. Add broccolini to a clean baking sheet
  6. Drizzle with extra virgin olive oil
  7. Sprinkle with sea salt
  8. Cook then set aside
  9. Add tamari to a clean small bowl
  10. Soak golden raisins in the small bowl
  11. Add garlic clove, extra virgin olive oil, chili flakes, coconut sugar, lemon juice and red wine vinegar to the TM5 bowl
  12. Fit TM5 bowl to TM5
  13. Blend - approx 10 sec, speed 10
  14. Transfer content of baking sheet to plate
  15. Transfer nuts to salad
  16. Transfer content of small bowl to salad
  17. Pour dressing into salad
  18. Toss with slotted spoon
  19. Top with green onion
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