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burgundyb1

Sesame Burgundy Broccoli with Oriental Salad and Agave, Ginger and Soy Dressing

This recipe is from Burgundy Broccoli.

burgundyb1

Ingredients

2 heads Burgundy Broccoli

2 tbsp sesame seeds, lightly toasted

1 tbsp agave syrup

1 inch-long piece ginger, peeled and finely grated

1 tbsp dark soy sauce (if you replace with tamari, this recipe will be kosher for Passover for those who eat kitniyot)

1 tbsp sesame oil

1 carrot, peeled and thinly sliced

5 spring onions, sliced thinly

1 tbsp olive or rapeseed oil

Chinese leaves or other lettuce, thinly shredded

1 lime, juiced and zested

1 small sprig of coriander

Instructions

1

Mix together the sesame oil, soy sauce, agave, zest and juice of the lime and rapeseed or olive oil until it emulsifies.

2

Add half of the sesame seeds and allow to marinade.

3

Cut the Burgundy Broccoli into large wedges and place on a heated griddle pan or frying pan

4

Char gently until the broccoli is gently cooked (this should take no more than 2mins)

5

Place the washed and shredded Chinese leaves onto the plate

6

Put the gridled broccoli in a bowl with the carrot slices and the spring onions

7

Pour half the dressing over the top and place on top of the Chinese leaves

8

Sprinkle with the remaining sesame seeds and pour over any remaining dressing

9

Serve warm or cold

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Jewish Vegetarian Society
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