This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing
Ingreadient
- 1 slice stale sourdough, torn into chunks
- 50g mixed seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- a good pinch dried chilli flakes
- spray oil
- 50g baby kale
- 75g long-stemmed broccoli, blanched for a few minutes then roughly chopped
- ½ red onion, thinly sliced
- 100g cherry tomatoes, halved
- ½ a small bunch flat-leaf parsley, torn
- 100ml natural yogurt
- 1 tbsp Belazu tahini
- 1 lemon, juiced
Direction
- Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
- Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.
