Broccoli & walnuts with sesame sauce

Name: Broccoli & walnuts with sesame sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 200 g head broccoli; 1 tbsp sea salt flakes; 35 g walnut halves; 1½ tbsp Cooks’ Ingredients Tahini; 1 tbsp clear honey; 1½ tbsp soy sauce

An easy and delicious salad from Yuki Gomi. Make a double batch of sauce for next time – it will keep in the fridge for up to 10 days.

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VegetarianSource of fibre

Serves4
CourseSide
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

200g head broccoli
1 tbsp sea salt flakes
35g walnut halves
1½ tbsp Cooks’ Ingredients Tahini
1 tbsp clear honey
1½ tbsp soy sauce

Method

Cut the ends from the broccoli stems and cut the heads into bitesized florets. Bring 2L water and the salt to the boil in a large saucepan. Cook the broccoli for 3 minutes, or until tender. Do not overcook – you want it to be crunchy.
Drain the broccoli in a colander and cool under cold running water. Drain again, then leave to dry.
For the sauce, fry the walnuts in a dry frying pan for 3-5 minutes until toasted. Cool slightly, then crush using a pestle and mortar and grind into a paste (you can do this in a blender to make it quicker).
Gradually add the tahini, honey, soy sauce and then 1-2 tbsp water – enough to make a sauce. Toss the broccoli with the walnut sauce and serve immediately.

Cook’s tip

The nuts can be swapped – try peanuts, cashews or almonds. If you don’t have a pestle and mortar (a surikogi and suribachi in Japanese) or a blender, put the nuts into a food bag and bash with a rolling pin or frying pan – although the texture will be different. Keep in a sealed container in the fridge for up to a week. Use any crunchy green vegetable, such as sugar snap peas or green beans. Use the stem from the broccoli too, if liked.