Salads
Broccoli and quinoa salad with lemon and tahini dressing
Most of the broccoli stalk is usable and equally as tasty as the florets. Cut the florets with a generous tail of stalk attached; trim it pencil-thick and it should cook at the same speed.
Cook's notes
Tahini is toasted sesame seeds blended into a paste. It can thicken and split when liquid is added, but keep mixing and it will come back together.
Ingredients
- 150g quinoa - red or white
- 550ml veg stock
- 1 head broccoli, cut into tapered florets
- oil for cooking
- 20g pumpkin seeds
- ½ teaspoon smoked paprika
- 1 piece preserved lemon
- 1 garlic clove, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons tahini
- 1 lemon
- A good handful of alfalfa sprouts (optional)
- 50g watercress
- Small bunch of mint, leaves shredded
- Small bunch of parsley, leaves chopped
- Salt and pepper
Method
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Step 1
Preheat the oven to 200°C/Gas 6. Place a large saucepan on a medium heat. Tip in the quinoa and heat for 3-4 mins, until the grains start to lightly colour; the odd one or two may pop.
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Step 2
Add the stock to the quinoa (take care, as it will splutter). Drop to a simmer and cook for 12 mins, until tender. When cooked, most of the water should have been absorbed.
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Step 3
Meanwhile, put the broccoli in the roasting tray, oil, season and roast for 10 mins, until the florets have started to colour and the stalks are tender.
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Step 4
After 10 mins, remove the broccoli from the tray and keep to one side. Tip the pumpkin seeds into the empty tray, add the smoked paprika, a dash of oil and a pinch of salt. Toast them in the oven for 3 mins.
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Step 5
Remove and discard the flesh and seeds from the preserved lemon (it is the skin and rind that is used). Finely dice the rind.
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Step 6
To make the dressing, mix the garlic, cumin, coriander, tahini and 2 tbsp lemon juice in a bowl. Gradually add 4-5 tbsp water, whisking until it reaches a yogurt-like consistency. Season well with salt and pepper.
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Step 7
Into the cooked quinoa, stir the broccoli, a good handful or so of alfalfa sprouts if using, watercress, lemon rind and most of the mint and parsley. Mix, taste and adjust the seasoning.
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Step 8
Divide between 2 bowls. Scatter over the pumpkin seeds and remaining herbs. Drizzle the tahini dressing on top.