@emthenutritionist: Sticky sesame soy roast broccoli salad This salad is such a crowd pleaser, especially if you love sweet and salty caramelised flavours. It has crunch, freshness, and creaminess and is perfectly balanced, making it a great recipe to prep and enjoy during the week. you will need to serve 2 359 kcal and 22g protein (not including additional protein) 1 head broccoli 1 tin chickpeas drained marinade: 1 tsp tahini, 1 tsp honey, 1 tbsp soy sauce, 1 tsp white miso, 1 tbsp warm water. 1/2 red onion Handful of shredded spinach 1/2 cucumber Pickle: 100ml rice wine vinegar and 1 tsp sugar protein of choice: cooked prawns, roast chicken, tofu etc for the yoghurt base 4-5 heaped tbsp thick yoghurt 2 tsp tahini paste 1 tsp yoghurt 1 scant tsp white miso 1/2 tsp garlic granules Zest of 1 lime Preheat the oven to 190 °C fan. Toss the drained chickpeas and broccoli with the marinade and spread them on a baking tray. Bake for 15-20 minutes until golden and slightly charred, but watch it doesn’t burn! Allow to cool slightly. While the mix roasts cut the cucumber in half and smash it using a rolling pin, cut into segments and put into a bowl. Submerge with rice vinegar and 2 tsp sugar to pickle. Set to one side for at least 15 minutes. Mix the yoghurt base ingredients until smooth. Taste and season with salt and pepper. Drain the cucumbers and toss with the broccoli mix, finely sliced red onion, protein of choice, spinach, and a little lime juice. Spoon some yoghurt onto each plate, top with the salad mix and serve. #healthyrecipes #saladsoftiktok

Emily English

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Region: GB

Wednesday 20 November 2024 17:04:17 GMT