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
- Steam the broccoli for about 8 mins until tender but crisp and set aside
- 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
- Now add the remaining sesame oil. When hot, add the chili powder, then the potatoes and cook until golden brown. Let cool
- Whisk together all the ingredients for the dressing adding the garlic and adjust salt and pepper to taste
- In a large bowl, mix the broccoli and potatoes and drizzle the dressing on top
- You can garnish with roasted seeds to give the salad some crunchiness