Blanching the broccoli and cauliflower creates a beautiful bright salad that is easy to digest.
|2 tsp||Sea salt|
|300 g||Broccoli, cut into bite sized florets (Main)|
|300 g||Cauliflower, cut into florest slightly smaller than the broccoli (Main)|
|2 Tbsp||Sesame seeds|
|150 g||Mung bean sprouts|
|1||Red capsicum, seeded and thinly sliced, optional|
|1||Orange, segments from one orange, pith removed|
Orange Soy Dressing
|½ ||Olive oil|
|½ tsp||Mustard powder|
|1 ½ Tbsp||Soy sauce (Main)|
|1 ½ Tbsp||Cider vinegar|
- Bring a large saucepan of water to the boil and add a couple of teaspoons of salt. Keep the heat high and add the broccoli and cauliflower florets. After several minutes, test a piece. Drain when cooked but still firm and crunchy to bite.
- Immediately transfer the vegetables to a large bowl. Put the bowl in the sink and cover the vegetables with cold water. Leave until they feel cool.
- Put a small frying pan over a low heat and toast the sesame seeds until fragrant and lightly coloured. Peel the orange, remove the pith and use the whole segments combined with the salad ingredients in a bowl and dress with plenty of orange soy dressing.
- To make the dressing, put all the ingredients in a small jar and shake well.