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Broccoli & walnuts with soy & honey

Broccoli & walnuts with soy & honey

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.

5 out of 5 stars(1) Rate this recipe
VegetarianSource of fibre
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


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


  1. 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.

  2. Drain the broccoli in a colander and cool under cold running water. Drain again, then leave to dry.

  3. 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).

  4. 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.


Typical values per serving when made using specific products in recipe


546kJ/ 131kcals



Saturated Fat












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5 out of 5 stars1 rating