Mange tout and Tahini Broccoli Salad

This is my favourite salad this summer 🙂

Super nutritious and super quick, this salad takes less than 10 minutes to prepare. Delicious either warm or cold, it can be prepared in advance for a next day picnic or barbecue, it keeps well in the fridge.

I like my veggies quite crunchy, so I blanch them for less than a minute; go for a bit longer if you like them softer. Remember the longer the boiling the more nutrients will leach out.

I added a touch of feta cheese and some grated parmesan for some extra creamy texture, feel free to skip these two ingredients for a vegan version.

Ingredients

150 g organic mange tout

1 organic broccoli head

4 tbs of tahini

Few walnuts

2 tbs of sesame seeds

2 tbs of pumpkin seeds

2 tbs of extra virgin olive oil

Good quality sea salt

1 tbs organic raw apple cider vinegar

Organic feta cheese

2 tbs grated parmesan

How to

Wash the veggies thoroughly, cut the broccoli into florets and trim the mange tout. Set aside.

Fill a saucepan with water, cover with lid, put it on the stove and bring it to the boil.

Plunge the vegetables in the boiling water for less than a minute for a crunchier texture or for a bit longer if you like them softer.

Place them under cold running water to stop the cooking process and keeping them from turning soggy. Drain well and set aside.

Prepare the dressing.

In a serving bowl, mix the extra virgin olive oil with salt and apple cider vinegar. Add the tahini and mix well.

Add the broccoli and sweet peas, the walnuts and the seeds, a touch of feta cheese and some grated parmesan if likes.

Mix well and serve.

Enjoy!