BEETROOT, BROCCOLI AND TOASTED SEED SALAD
200g Broccoli, stems cut in half lengthways
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tablespoon soy sauce
250g cooked beets, cut into wedges
Small bunch fresh chives, snipped
For the dressing:
2 tablespoons olive oil
Juice of ½ - 1 lemon, to taste
Whisk all the dressing ingredients together and set aside.
Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite.
While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to coat all over for about 3 minutes.
Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle with the toasted seeds and chives. Serve immediately.