Broccoli and spinach salad recipe
I love carrot-ginger soup in the winter and carrot-ginger dressing is one of my go-tos in the warmer months. It’s inspired by a Japanese dressing, the white miso paste giving it a beautifully salty-sweet umami flavour. Swap the cooked chickpeas for lentils or other beans, if you like.
Tip: The leftover dressing is perfect over roast vegetable and noodles.
Ingredients
- 1 large handful of bite-sized broccoli florets, stems sliced thinly
- 100 g baby spinach
- 400 g tin of chickpeas, drained, rinsed and dried
- 1 handful of cherry tomatoes (I like a mix of colours), halved
- 150 g cooked quinoa or brown rice
- 1 handful of seeds (such as pumpkin or sunflower), toasted, to serve
- 1 large handful of bite-sized broccoli florets, stems sliced thinly
- 3.5 oz baby spinach
- 14.1 oz tin of chickpeas, drained, rinsed and dried
- 1 handful of cherry tomatoes (I like a mix of colours), halved
- 5.3 oz cooked quinoa or brown rice
- 1 handful of seeds (such as pumpkin or sunflower), toasted, to serve
- 1 large handful of bite-sized broccoli florets, stems sliced thinly
- 3.5 oz baby spinach
- 14.1 oz tin of chickpeas, drained, rinsed and dried
- 1 handful of cherry tomatoes (I like a mix of colours), halved
- 5.3 oz cooked quinoa or brown rice
- 1 handful of seeds (such as pumpkin or sunflower), toasted, to serve
- 2 medium carrots, scrubbed
- 2 tbsp chopped fresh ginger
- 3 tbsp extra-virgin olive oil
- 1 tbsp toasted sesame oil
- 3 spring onions
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp white miso paste
- 1 pinch sea salt
- 2 medium carrots, scrubbed
- 2 tbsp chopped fresh ginger
- 3 tbsp extra-virgin olive oil
- 1 tbsp toasted sesame oil
- 3 spring onions
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp white miso paste
- 1 pinch sea salt
- 2 medium carrots, scrubbed
- 2 tbsp chopped fresh ginger
- 3 tbsp extra-virgin olive oil
- 1 tbsp toasted sesame oil
- 3 spring onions
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp white miso paste
- 1 pinch sea salt
Details
- Cuisine: Japanese-inspired
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Steam the broccoli for 4-5 minutes in a small pan until just tender. You can do this by putting a small amount of water with a little pinch of salt in a pan so that it covers the bottom by about half an inch, and cooking the broccoli in it with a lid on the pan.
- Place all the ingredients for the dressing – except the salt – in a high-powdered blender or a food processor and blend until smooth, then season with salt to taste. If your blender isn’t high-powered, roughly grate the carrots and ginger first before adding them to the blender with the rest of the ingredients. Add about 4 tablespoons of water to the dressing to make it drizzly; it is a thick dressing, but add more water to thin it out further if you fancy.
- Toss all the salad ingredients together, drizzle over about half of the dressing and scatter over the seeds. Serve any extra dressing on the side and keep the rest in a clean screw-top jar in the fridge.
Extraced from Feel Good by Melissa Hemsley (Ebury Press, £22). Photography by Lizzie Mayson.
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