Why recepie famous for?
This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing
Ingredients
stale sourdough 1 slice, torn into chunksmixed seeds 50g
cumin seeds 1 tsp
coriander seeds 1 tsp
dried chilli flakes a good pinch
spray oil
baby kale 50g
long-stemmed broccoli 75g, blanched for a few minutes then roughly chopped
cherry tomatoes 100g, halved
flat-leaf parsley ½ a small bunch, torn
red onion ½, thinly sliced
DRESSING
natural yogurt 100ml
tahini 1 tbsp
lemon 1, juiced
Instructions
STEP 1Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
STEP 2
Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.
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