Tenderstem broccoli salad

Name: Tenderstem broccoli salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 1 tsp liquid honey; 50 g salted peanuts; 400 g tenderstem broccoli; ½ bunch coriander; 2 tbsp rice vinegar; 2 tsp sesame oil; 1 tin chickpeas; 1 tbsp soy sauce; ½ tsp chilli flakes

salad starter Asian cuisine

Total: 20 min. | Active: 20 min.

vegetarian, lactose-free

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Ingredients

for 4 people

Salad
1 tbsp	water
2 tbsp	rice vinegar
1 tbsp	soy sauce
1 tsp	liquid honey
½ tsp	chilli flakes
2 tsp	sesame oil
400 g	tenderstem broccoli
1 tin	chickpeas (approx. 435 g), rinsed, drained
50 g	salted peanuts, coarsely chopped
½ bunch	coriander, leaves torn off

How it's done

Salad

In a bowl, mix the water with all the other ingredients up to and including the chilli flakes. Heat the oil in a non-stick frying pan. Stir fry the tenderstem broccoli in batches for approx. 8 mins. Mix the broccoli and chickpeas with the dressing. Top with the peanuts and coriander, serve warm.

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