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Roasted broccoli and the umami flavours of the peanut butter and soy sauce dressing make this dish a winner.
Serves 4 as a side dish
Preparation time: 20 minutes
Cooking time: 10 minutes
- 200g broccoli florets, blanched
- 70g fioretto cauliflower, blanched
- 80g watercress
- 250ml edamame beans or peas, blanched
- 100g toasted nuts, coarsely chopped
DRESSING
- 80ml freshly squeezed naartjie juice
- 15ml soy sauce
- 5ml peanut butter
- 30ml oil
1. Preheat the oven grill. Beat the salad dressing ingredients together until well blended and stir through the broccoli and cauliflower. Spread them out on a baking tray and roast for about 10 minutes until the veggies start to char and caramelise.
2. Cool the vegetables slightly and mix with the watercress, edamame beans and nuts. Drizzle with extra salad dressing from the baking tray and serve while still warm.
