Broccoli Potato Salad

Recipe adapted from "Lick the Sugar Habit" book by Nancy Appleton

Ingredients:

1 medium broccoli cut in to florets

1 medium potato peeled and diced

About a tablespoon of sesame oil

2 tsp chili powder (or more if you can handle the heat)

Optional: Sunflower seeds or pumpkin seeds roasted

For dressing:

2 Tbsp Tahini

2 Tbsp lemon juice

2 Tbsp sesame oil + a splash more

4 cloves of garlic peeled and minced

pinch of salt

(generous) pinch of black pepper

  1. Steam the broccoli for about 8 mins until tender but crisp and set aside
  2. Heat about a tablespoon of sesame oil in a wok. Saute the garlic until slightly golden and fragrant. (You can skip this step and just whisk in fresh garlic in your dressing if you choose, but I am not fond of it). Remove the garlic with a slotted spoon and set aside
  3. Now add the remaining sesame oil. When hot, add the chili powder, then the potatoes and cook until golden brown. Let cool
  4. Whisk together all the ingredients for the dressing adding the garlic and adjust salt and pepper to taste
  5. In a large bowl, mix the broccoli and potatoes and drizzle the dressing on top
  6. You can garnish with roasted seeds to give the salad some crunchiness