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Pickled fish with red cabbage-and-beetroot slaw

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Pickled fish with red cabbage-and-beetroot slaw

8 minutes

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Crunchy broccoli salad with creamy tahini dressing

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

18 of 122

Crunchy broccoli salad with creamy tahini dressing

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

200 g Tenderstem broccoli, rinsed, trimmed and blanched
2 celery sticks, shaved
1 Mediterranean cucumber, peeled and thinly sliced
100 g radishes, thinly sliced
2 red apples, thinly sliced
1 cup grapes, washed and halved
20 g dried cranberries, roughly chopped
50 g flaked almonds, toasted

For the tahini dressing:

2 T tahini paste
1 T water
1/3 cup olive oil
1 T lemon juice
1/2 cup plain yoghurt
2 t maple syrup or honey
1 t sea salt flakes

Method

1. Arrange the vegetables and fruit on a large platter and top with the cranberries and almonds. Gently toss.
2. To make the dressing, place the tahini in a jug and whisk. Slowly add the water, olive oil and lemon juice and continue whisking.
3. Add the yoghurt and stir until it’s the consistency of mayonnaise. Add the maple syrup or honey and season to taste.
4. Drizzle over the salad.

Find more salad recipes here.