CRUNCHY BROCCOLI AND POMEGRANATE WINTER SALAD WITH SWEET MISO TAHINI DRESSING


I know what you’re thinking… ‘A salad recipe!? it is freezing outside!’, but hear me out, it is very important to eat raw salads in the winter either as a main course or as a starter, because fresh fruits and vegetables keep us the healthiest and we need to keep our immune system working perfectly during the colder months! This salad is made using in-season produce from the farmers market (it will usually have a lot more flavour than what you can get at a regular supermarket) and combined with a delicious creamy dressing that will leave you feeling filled and satisfied, I promise. It's also a great recipe to prepare if you have guests coming to your place since it is so pretty and colourful, and also really easy to make.

The truth is I have a crush on this salad, I have been making it almost every single night for the last month or so, and it is slowly becoming a favourite, not only because the dressing is seriously addictive, but because it has broccoli in it, and it is my new obsession, I eat it all the time either boiled or steamed with a bit of lemon juice over the top and nothing else. And there is more, I prefer the stem way more than the flower! You need to boil it until it is crunchy but not raw and it still has that gorgeous vibrant green colour.

I'm also loving pomegranate now that they are in season, aren’t they delicious?! I remember my dad used to prepare bowls of pomegranate seeds for me to snack on, it was one of my favourite fruits as a little girl for sure.



CRUNCHY BROCCOLI AND POMEGRANATE WINTER SALAD WITH SWEET MISO TAHINI DRESSING

|Serves 2|

For the dressing:

  • 2 tbsp white tahini paste
  • 1,5 tbsp white miso paste
  • 1,5 - 2 tbsp lemon juice
  • 6 tbsp water
  • 1/2 tbsp maple syrup
  • 50 grams rocket leaves
  • 20 grams fresh cilantro
  • 4 tbsp chopped chives
  • 1 head of broccoli (stem included)
  • 100 grams of pomegranate seeds
  • 80 grams of chopped yellow pepper
  • 50 grams of chopped cucumber
  • 150 grams of de-stemmed kale leaves 

STEP BY STEP

  • In a bowl, mix the tahini and miso paste together with a spoon until smooth and homogeneous. Add the lemon juice and maple syrup and stir. Finally add the water and stir again until smooth.
  • In a sauce pan, put water to boil. Mean while, cut the broccoli flowers individually and the stem into 2-3 centimetre pieces. When the water is boiling, throw the broccoli in for 3 to 5 minutes until tender but not over cooked so we keep it crunchy and vibrant green. Drain and set aside.
  • Continue to prepare the other ingredients starting with the pomegranate. With a sharp knife, cut it in half sideways. Place on of the halves looking down on the palm of your hand over a big bowl. Using a big wooden spoon, smack it until all the seeds have popped out. Repeat process with the other half.
  • Now cut the yellow pepper into 1 centimetre pieces (take off the white part on the inside first) and do the same with the cucumber (I like to leave the skin on so it is even crunchier) and the chives. If you are using kale, use only the tender leaves and discard the stem. If you are planning on using other green leaves, cut them into bite size pieces
  • In a big salad bowl, throw in all the ingredients, drizzle the dressing, toss, serve and enjoy!

ROCIO'S NOTES

  • Feel free to use other seasonal fruits you might have around: pear and clementine would be lovely.
  • You can find miso paste and tahini in most health stores.

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