Updated: Oct 4, 2021
Serves 3, 30 minutes.
300g green beans
200g tender stem broccoli
70g mixed salad leaves
1/2 red chilli
4 spring onions
1/2 cup almonds
1/4 cup sunflower seeds
1/4 cup pistachios
1/4 cup salted cashews
1/4 cup pumpkin seeds
1tbs sesame seeds
2 cups olive oil
1tbs tahini (regular or black sesame)
1tsp black pepper
Wash the green beans and broccoli then cut the ends off.
Bring a saucepan of salted water to the boil.
Get a bowl of ice water ready for when you blanche the vegetables and pre heat the oven to 180*c.
Add the beans and broccoli into the boiling water for 3 minutes and then remove them.
Place immediately into ice water to cool them down and stop them from continuing to cook.
Once they have cooled remove them from the water and place in a container with kitchen paper to dry.
On a baking tray spread out the nuts and seeds.
Place in the oven for 10-15 minutes to slightly toast them.
Remove them from the oven and leave to cool for 10 minutes.
In a jug whisk the tahini, 1/2 a lemon juice, honey, olive oil, salt and pepper.
Cut the ends off the spring onions, peel off the outer layer and then wash them.
Thinly slice the spring onions and add to a large mixing bowl along with the green beans and broccoli.
Wash the mixed salad leaves and add to the rest of the vegetables.
Add the mixed nuts and seeds then toss together.
Drizzle over the sesame lemon dressing and again toss together.
Enjoy either by itself or as a side.