What to do
- Make the dressing by whisking together the olive oil and lemon juice to taste. Season with freshly ground pepper and sea salt. Set aside.
- Steam or boil the broccoli for 3-4 minutes until just tender but with a little bit.
- While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over 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 broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle the toasted seeds. Serve immediately.
What you’ll Need
For the Salad:
200g broccoli, stems cut in half
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp soy sauce
250g cooked beets, cut into wedges
Small bunch fresh chives, snipped
For the Dressing:
2 tbsp olive oil
Juice 1/2-1 lemon, to taste
Freshly ground pepper and sea salt