Crunchy broccoli salad with creamy tahini dressing

Crunchy broccoli salad with creamy tahini dressing

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  • 6
  • Easy
  • Carb Conscious Fat conscious
  • 20 minutes
  • Woolworths Cape Point Sauvignon Blanc 2019


  • 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 Woolworths cotton candy 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

Cooking Instructions

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.

Siba Mtongana Recipe by: Siba Mtongana
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Siba Mtongana is a South African celebrity chef and television presenter known as the host of The Cooking Channel show Siba's Table.

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