Middle Eastern Tenderstem Broccoli Salad With Tahini Za’atar Dressing

This super simple side can be ready in minutes, but offers real wow-factor for a special supper. Its combination of sweet and tangy pomegranate seeds, crunchy pine nuts and the sweet and delicate flavour of Tenderstem broccoli is sure to be a hit.
Serves 4
Total Time
10 Minutes
For the salad
400g of Tenderstem broccoli
200g of mixed leaf salad
100g of pomegranate seeds
50g of toasted pine nuts
For the dressing
3 tbsp of tahini
1 tbsp of soya or coconut yoghurt
1 tbsp of lemon juice
2 tsp of za’atar mix
3 tbsp of water
½ a garlic clove, crushed
Salt & pepper to taste
Step 1
Add the Tenderstem broccoli to a pan of boiling water, lower the heat and simmer for 3-4 minutes. Drain and rinse under cold water for a few seconds.
Step 2
Arrange on a plate with the salad leaves, pomegranate seeds and toasted pine nuts.
Step 3
Mix the dressing ingredients in a bowl, then drizzle a generous amount on the salad before serving.

Recipe courtesy of Nadia’s Healthy Kitchen for Tenderstem.co.uk

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