when adding all the good things to an already very good thing makes an even better thing
ingredients
2 - 3 heads broccoli
6 Medjool dates, pitted
½ cup roasted almonds
2 spring onions
Lemon zest, to serve
Freshly cracked black pepper, to serve
½ cup tahini
1 garlic clove, finely grated
Finely grated zest of ½ lemon
Juice of ½ lemon
1 tbsp extra virgin olive oil
1 tsp honey
Cold water, to mix
Salt and black pepper
method
Trim the very ends from the broccoli stalks, then finely slice the florets and stalks using a mandolin.
Roughly chop dates and roasted almonds. Slice spring onion.
Add the broccoli to a large bowl with the spring onion.
Mix together the tahini, garlic, lemon zest, lemon juice, olive oil and honey. Add the cold water, a little at a time, until the dressing loosens into a creamy, pourable consistency. Season generously with salt and black pepper.
Pour the dressing over the broccoli and spring onion and toss really well, making sure everything gets coated. Leave to sit for 10–15 minutes. You can either mix in the dates and almonds at this point, or sprinkle over the top of your salad once it is plated.
Plate your salad on a platter and top with extra lemon zest, a little olive oil and a crack of pepper.
Serves: 4 - 6 as a side
