BROC­COLI SALAD WITH TOASTED AL­MONDS & TURMERIC TAHINI DRESS­ING

LOSE IT! - - Best Idea This Month -

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.

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