Broccoli salad with tahini dressing

Recipe for broccoli salad with tahini dressing

4 servings, 25 minutes

Ingredients

Tahini dressing

• 2 cloves of garlic
• 70 g lemon juice (juice of approx. 1 lemon)
• 6 tablespoons of water
• 140 g tahini (sesame paste)
• 1 tsp miso paste
• ¼ tsp salt
• 1 pinch of chili

Broccoli salad:

• 20 g sesame seeds
• 300g broccoli florets
• 300 g cauliflower florets
• 2 tsp salt
• 5 g mint
• 5 g parsley
• 50-100 g broccoli microgreens
• 1 grapefruit
• 1 pinch of chili

preparation

Tahini dressing:

1. Press the garlic cloves through a garlic press or chop them very finely with a knife. Squeeze the lemon and pour the juice over the garlic. Let it sit for 10 minutes.
2. Pour cold water into a bowl.
3. Place the tahini, miso, salt, and chili in a bowl and whisk well. Scoop out the lemon juice and add it (without the garlic). Whisk again. Then, add the cold water to the tahini mixture one spoonful at a time, whisking constantly until the desired consistency is reached.

Broccoli salad

1. Toast sesame seeds in a dry pan. Set aside.
2. Cut the broccoli and cauliflower into florets and finely chop them separately in a powerful blender (not an immersion blender). Alternatively, chop them very finely with a sharp knife. Place the vegetables in separate bowls and mix with a teaspoon of salt in each. Let them sit for 10 minutes.
3. Chop the mint and parsley and cut the grapefruit into small pieces. Optionally, the grapefruit can also be segmented.
4. Place the vegetables, herbs, microgreens and grapefruit in a large salad bowl and mix well.

Arrange the salad

1. Divide the salad among 4 plates, serve with tahini dressing and a pinch of chili.