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Elly Pear's roasted broccoli salad with miso dressing & smoked almonds
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Serves: 4 as a side ( of 4 as a main with noodles or rice)
2 heads broccoli
3 tbsp olive oil
1 tsp garlic paste
2 cm piece ginger, peeled and roughly chopped
2 tbsp Miso Tasty Red Miso Paste
2 tbsp tahini
1 tbsp toasted sesame oil
2 tbsp red wine vinegar
Finely grated zest of 1 unwaxed lemon
50g smoked almonds, roughly chopped
1 heaped tbsp finely chopped chives
1. Preheat the oven to 220°C, gas mark 7. Cut the broccoli into florets, then peel the toughest outer layer of the stalk and cut it into 5mm
2. Toss all the broccoli with 1 tbsp of the oil, lay out in a single layer on a baking tray and roast for 18-20 minutes, until tender and starting to char.
3. Meanwhile, make the dressing by combining the garlic, ginger, miso, tahini, both oils, vinegar, 2 tbsp cold water and some black pepper in a blender. Blend for about 30 seconds or until smooth. Pour the dressing into a container and set aside.
4. Put half the roasted broccoli in a serving dish and drizzle with 3 tbsp of the miso dressing. Repeat with the remaining broccoli and 3 tbsp more dressing. Top with lemon zest, smoked almonds and chopped chives. Serve the remaining dressing on the side.
Typical values per serving:
This recipe was first published in January 2020.