Treat yourself and the family with this delicious Broccolini, Beetroot & Toasted Seed Salad with Lemon Dressing recipe, plus discover many other easy recipes at 24/7 Mom.
Broccolini, Beetroot & Toasted Seed Salad with Lemon Dressing
- 7 oz broccolini (stems cut in half)
- 2.8 oz mixed seeds ( (e.g. sunflower, pumpkin, sesame))
- 1 tbsp Kikkoman soy sauce
- 8.8 oz beetroot (plain cooked (vacuum packed), drained and cut into wedges)
- 1 small bunch fresh chives (snipped)
- 2 tbsp cold pressed rapeseed oil ((we used Hill Farm Oil))
- 1/2 lemon (juice, to taste)
- freshly ground black pepper & sea salt
- Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
- Steam or boil the Broccolini for 3 to 4 minutes until just tender but with a little bite.
- While the Broccolini is cooking toast the seeds by tipping them into a small frying pan. Add Kikkoman Soy Sauce and cook over a 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 Broccolini and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.
