FROM OUR KITCHEN — RECIPE BY CHEF KIM BRENNAN
"Crunchy and packed with flavour, the miso dressing takes this salad to a whole other level. If you’d like, you can also add or swap out the broccoli with cauliflower or zucchini."
Ingredients
FOR THE DRESSING
50g peeled, diced ginger
2 garlic cloves, sliced
60g honey
75g white miso
300g EVOO
120g white balsamic
50ml water
Salt and pepper
FOR THE SALAD
700g Broccoli
150g Crispy tofu
400g Cooked chickpeas
400g Bean shoots
150g Kale
Crispy shallots
Method
FOR THE DRESSING
Place all the ingredients in a blender and blend on high for a couple of minutes until everything is incorporated.
FOR THE SALAD
Preheat oven to 180 degrees.
Cut the broccoli into small even sized florets and lightly toss in olive oil, salt and pepper.
Roast in an oven for 10 minutes or until light golden brown.
Combine kale, cooked chickpeas, bean shoots and broccoli with crispy tofu before tossing with miso dressing.
Garnish with extra tofu and crispy shallots.
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