Credit: Extracted from Hungry Woman by Pauline Cox (Ebury Press, £27) Photography by Luke Albert
“This delicious salad is a nutrient powerhouse. It takes minutes to whip up, with all that walnut goodness and broccoli brilliance leaving you full and satisfied.”
Serves 2
Ingredients
- 1 head of broccoli
- 1 small red onion
- A handful of walnuts
- 3 heaped tbsp natural or coconut yoghurt
- 4 tbsp black tahini & miso dressing (see below)
- A handful of pomegranate seeds
Directions
- Cut the broccoli into florets, and steam or gently boil them for 5 minutes until tender. Drain and rinse under cold water to prevent further cooking.
- Dice the red onion and roughly chop most of the walnuts, leaving a few pieces to serve.
- In a mixing bowl, combine the yoghurt and 3 tablespoons of the black tahini & miso dressing (see below).
- Add the broccoli, red onion and walnuts to the mixing bowl with the yoghurt and stir to coat.
- Plate up and finish with the remaining walnut pieces, drizzle over the remaining 1 tablespoon of the Black tahini & miso dressing and scatter over a few pomegranate seeds.
Black tahini & miso dressing
Makes 4 servings
“Black tahini is an exceptionally rich source of antioxidants; in traditional Chinese medicine, black sesame seeds are considered to be highly anti-ageing. It is also an excellent source of magnesium and calcium.”
Ingredients
- 1 tbsp black sesame tahini paste
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp raw apple cider vinegar
- 1 tsp miso paste
- 1 tsp salt
Directions
- Add the tahini, olive oil, both vinegars, miso and salt to a bowl and whisk together with a fork until combined.
- Keep refrigerated and use within 5 days. It will thicken slightly in the fridge, so mix it up with a fork, loosen with a little olive oil or keep at room temperature for 30 minutes before serving.
