Roasted Broccoli & Toasted Sesame Salad
ingredients
- 1 tsp rapeseed oil
- 2 tsp sesame oil
- 10g sesame seeds
- 1 crown broccoli
- 1 can chickpeas
- 2 spring onions
- 10g flat leaf parsley
- 120g soya/edamame beans
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Preheat oven to 175°C and drain & rinse the chickpeas.
- Slice the broccoli into florets and slice the stalk into 1cm thick slices.
- Toss the broccoli in half the rapeseed and sesame oils. Place on a lined baking tray and roast in the oven for 8 minutes.
- Finely slice the spring onions and chop the parsley.
- Toast the sesame seeds in a small pan.
- Mix the spring onion broccoli soya/edamame beans and parsley with the chickpeas.
- Mix in the remaining oil and toasted sesame seeds.
- Divide into bowls before serving or transfer into tuppaware to enjoy later!
We topped ours with some freshly sliced avocado to add some additional healthy fats to this delicious salad.
Important information
Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.