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Super-seedy salad with tahini dressing

This veggie salad recipe is packed with prebiotic goodness from the resistant starch in the seeds and finished with a tangy tahini-yogurt dressing

Ingreadient:

    • 1 slice stale sourdough, torn into chunks
    • 50g mixed seeds
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • a good pinch dried chilli flakes
    • spray oil
    • 50g baby kale
    • 75g long-stemmed broccoli, blanched for a few minutes then roughly chopped
    • ½ red onion, thinly sliced
    • 100g cherry tomatoes, halved
    • ½ a small bunch flat-leaf parsley, torn
    • 100ml natural yogurt
    • 1 tbsp Belazu tahini
    • 1 lemon, juiced

Directions :

    1. Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
    2. Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.

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