SAVOUR & SIP
INGREDIENTS • 1 large handful of bite-sized broccoli florets, stems sliced thinly • 100g baby spinach • 400g tin of chickpeas, drained, rinsed and dried • 1 handful of cherry tomatoes, halved • 150g cooked quinoa or brown rice • 1 handful of seeds, toasted, to serve DRESSING • 2 medium carrots, scrubbed • 2 tbsp chopped fresh ginger • 3 tbsp extra virgin olive oil • 1 tbsp toasted sesame oil • 1 small white onion or 3 spring onions • 3 tbsp rice vinegar or apple cider vinegar • 2 tbsp white miso paste • Pinch of sea salt STEP-BY-STEP GUIDE 1. Steam the broccoli for four to five minutes until just tender. Do this by putting a small amount of water with a pinch of salt in a small pan – so that it covers the bottom by about half an inch – and cook the broccoli with a lid on the pan. 2. Place all the dressing ingredients – except salt – in a high-power food processor and blend until smooth. Season with salt to taste. If your machine isn’t powerful enough, roughly grate the carrots and ginger before adding to the blender. 3. Add about 4 tbsp of water to the dressing to make it drizzly; it is a thick dressing, but add more water to thin out further if you fancy. 4. Toss all the salad ingredients together, drizzle over about half of the dressing and scatter over the seeds. 5. Serve any extra dressing on the side and keep the rest in a clean, screw-top jar in the fridge. Big broccoli and spinach salad with carrot-ginger dressing A LUNCH BOX FAVOURITE, THIS MISO-INFUSED SALAD STAPLE IS PERFECT FOR EATING ON THE GO
Serves 2
Tip To prepare the quinoa from scratch, cook it following the packet instructions and, in the last four minutes, add the broccoli florets on top. Remove from the heat and leave the lid on for three minutes.
58 JULY 2022 CAMBSEDITION.CO.UK
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