mat osv.

serves: 6
prep time: 30 minutes
cooking time: 20-30 minutes

salad

1 head of broccoli
4 handfuls of watercress or wild rocket
1 green capsicum
1 large handful snow peas
4 stalks of celery
1 tbsp sumac
himalayan pink salt & freshly ground black pepper
2 tbsp avocado, coconut or macadamia nut oil (for roasting)

green tahini dressing

6 tbsp tahini
2 tbsp freshly squeezed lemon juice
2 cloves garlic, crushed
2 handfuls fresh herbs such as parsley, coriander, mint or basil
4 tbsp filtered water
himalayan pink salt & freshly ground black pepper

to roast the broccoli, preheat oven to 180ºc and line an oven tray. rinse the broccoli under cold water, shake off excess water and chop into bite sized florets. place the florets onto the lined oven tray, sprinkle with oil followed by sumac, salt and pepper. place the tray in the centre of the oven and roast for approximately 20 to 30 minutes. the broccoli is done when you can easily slice the stalks with a blunt knife and the heads are just starting to colour. remove the broccoli from the oven and allow to cool while preparing the dressing.

to make the green goddess dressing place all the ingredients into a high speed blender or good food processor, and blend on high until well combined. the consistency should be pourable, if it’s looking too thick add a little more water.

to make the salad, rinse and drain the watercress or rocket. rinse the green capsicum and celery then finely slice, and rinse and drain the snow peas. to assemble, in a large bowl or serving plate layer up half the broccoli, watercress or rocket, capsicum, celery and snowpeas, and then do the same again with the remainder so that you have a well mixed, attractive looking salad.

serve either drizzled with the green goddess dressing or with it in a small bowl on the side. this salad is best stored undressed in a sealed container in the fridge for up to 3 days and the dressing will keep up to 5 days in a sealed container in the fridge.