Beet, Broccoli and Toasted Seed Salad

I had some beetroots and broccoli in the the fridge that needed using and I stumbled across this recipe.  It was so easy and a lovely flavour combination.  We had crumbed steak with this salad but it would be just as nice with any other protein.

BEETROOT, BROCCOLI AND TOASTED SEED SALAD

INGREDIENTS:

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

Salt, Pepper

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.

Serves 4