A good, staple green salad should be in everyone’s recipe repertoire. Today’s recipe is very simple, quick and cheap. It travels well too – so you can pack it in a container and take it to work, on a plane, or for a long car ride.
- 3 – 4 tablespoons of tahini (depending on how rich and thick you like the dressing)
- 2 ½ tablespoons of filtered water
- 1 small clove of garlic, crushed
- ½ teaspoon of tamari (or coconut aminos if you are soy free)
- ½ teaspoon of rice malt syrup
- ¾ of a tablespoon of apple cider vinegar
- 1 ½ tablespoons of mirin
- Pinch of sea salt
- Bunch of broccoliini
- ¾ cup of green beans
- 2 cups of snow peas
- 1 tablespoon of peanut oil
- 1 ½ cups of coriander (cilantro) leaves
- 3 tablespoons of toasted sesame seeds
- 1 teaspoon of nigella seeds (sold at specialty spice shops)
For the sauce, whisk all the ingredients together in a small bowl. The sauce should be smooth but pourable. Add more water if it is too thick. Taste prior to dressing the salad, and adjust flavours, including salt, as necessary.
Trim the ends off the Broccolini, the beans and the snow peas.
Bring a medium saucepan of water to the boil. Blanch the green beans first, for around 3 to 5 minutes or until tender. Be careful not to overcook them. Remove from the water and run under cold water in a colander to stop the cooking process. Drain and dry with a paper towel. Repeat with the snow peas and the brocollini.
Mix all the vegetables together in a salad bowl and dress with the peanut oil. You can either dress the salad now, and add the nigella and sesame seeds on top, or alternatively, you can keep the salad as is, with the sauce on the side, and people can help themselves.
For a spicier version, add a freshly chopped red chilli, or some dried chilli flakes.
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