Sesame Burgundy Broccoli with Oriental Salad and Agave, Ginger and Soy Dressing
This recipe is from Burgundy Broccoli.
Ingredients
2 heads Burgundy Broccoli
2 tbsp sesame seeds, lightly toasted
1 tbsp agave syrup
1 inch-long piece ginger, peeled and finely grated
1 tbsp dark soy sauce (if you replace with tamari, this recipe will be kosher for Passover for those who eat kitniyot)
1 tbsp sesame oil
1 carrot, peeled and thinly sliced
5 spring onions, sliced thinly
1 tbsp olive or rapeseed oil
Chinese leaves or other lettuce, thinly shredded
1 lime, juiced and zested
1 small sprig of coriander
Instructions
1
Mix together the sesame oil, soy sauce, agave, zest and juice of the lime and rapeseed or olive oil until it emulsifies.
2
Add half of the sesame seeds and allow to marinade.
3
Cut the Burgundy Broccoli into large wedges and place on a heated griddle pan or frying pan
4
Char gently until the broccoli is gently cooked (this should take no more than 2mins)
5
Place the washed and shredded Chinese leaves onto the plate
6
Put the gridled broccoli in a bowl with the carrot slices and the spring onions
7
Pour half the dressing over the top and place on top of the Chinese leaves
8
Sprinkle with the remaining sesame seeds and pour over any remaining dressing
9
Serve warm or cold
Categories:Sides and Snacks
Yael Tischler
