Bimi^® broccoli, Beetroot & Toasted Seed Salad with Lemon Dressing

Bimi^® broccoli, Beetroot & Toasted Seed Salad with Lemon Dressing

A salad that is packed with nutrients as well as flavour. It’s all you could ask for in a salad, basically…

Cook

5 minutes

Serves

4

Dietary requirements

Dairy free
Nut free
Vegan
Vegetarian

Nutritional information per serving

kcal 225
Fat 15.6g
Saturates 2g
Carbs 10.1g
Sugars 7.1g
Fibre 5.2g
Protein 8.6g
Salt 0.8g

Ingredients

200g Bimi^® broccoli, stems cut in half
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp dark soy sauce
250g cooked beetroot, cut into wedges
Small bunch fresh chives, snipped

For the dressing

2 tbsp cold pressed rapeseed oil (we used Hill farm oil)
Juice ½-1 lemon, to taste
Freshly ground black pepper and sea salt, to taste

Method

Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
Steam or boil the Bimi^® broccoli for 3 to 4 minutes until just tender but with a little bite.
While the Bimi^® broccoli is cooking toast the seeds by tipping them into a small frying pan. Add the soy sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
Arrange the cooked Bimi^® broccoli and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.