Friday, December 16, 2016

Beet, Broccoli and Toasted Seed Salad

I had some beetroots and broccoli in the the fridge that needed using and I stumbled across this recipe.  It was so easy and a lovely flavour combination.  We had crumbed steak with this salad but it would be just as nice with any other protein.

BEETROOT, BROCCOLI AND TOASTED SEED SALAD

INGREDIENTS:
200g Broccoli, stems cut in half lengthways
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tablespoon soy sauce
250g cooked beets, cut into wedges
Small bunch fresh chives, snipped

For the dressing:
2 tablespoons olive oil
Juice of ½ - 1 lemon, to taste
Salt, Pepper

Whisk all the dressing ingredients together and set aside.
Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite.
While the broccoli is cooking, toast the seeds by tipping them into a small frying pan.  Add soy sauce and cook over medium heat, tossing regularly to coat all over for about 3 minutes.  
Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle with the toasted seeds and chives.  Serve immediately.

Serves 4



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