BROCCOLI SALAD WITH TOASTED ALMONDS & TURMERIC TAHINI DRESSING

SERVES 4

FOR THE SALAD • 400g broccoli florets,

blanched • 2 spring onions, finely

chopped • ½ red baby cabbage,

finely shredded • ½ cucumber, finely

sliced • 20g fresh watercress • 100g almond flakes,

toasted

FOR THE DRESSING • 2 tbsp tahini • 1 tsp fresh turmeric • juice of ½ a lemon • ¼ cup extra-virgin

olive oil • ¼ cup water • Himalayan salt and

black pepper

1. For the salad: Toss all the ingredients in a large bowl. 2. For the dressing: Whisk the tahini, turmeric, lemon juice, olive oil and water in a jug. Season it 3. To serve: Arrange the salad on a platter. Drizzle the dressing on top.