Makes: 4 Prep: 20 mins Cook: 25 mins
WHAT YOU NEED:
For the dressing:
• ½ cup (75g) cashews, soaked
• 2 tsp. sesame oil
• 2 tsp. soy sauce
• 2 tsp. maple syrup
• ¼ cup (60ml) water
• 1 tbsp. lemon juice
• 2 tbsp. olive oil
For the salad:
• 1 head broccoli, separated to florets
• 2 tbsp. olive oil
• 1 clementine, peeled, segments divided, halved
• ½ cup (70g) raisins
• ½ small red onion, diced
• ⅓ cup (35g) slivered almonds
• 1 tbsp. sesame seeds
WHAT YOU NEED TO DO:
Preheat the oven to 400°F (200°C) and spread the broccoli florets out on the baking sheet. Drizzle with 2 tablespoons of olive oil. Roast in the oven for 20-25 minutes or until the broccoli has browned slightly.
Next, place the halved clementine segments, raisins, red onion, slivered almonds, and sesame seeds into a large bowl and set aside.
Prepare the salad dressing by placing all the dressing ingredients in a high-speed blender and blend until smooth.
Remove broccoli from the oven, let it cool completely, and then add it to the rest of the salad ingredients and mix.
Drizzle over the salad dressing and mix gently until well coated.
Serve straight away or store in the fridge until later.
Next, place the halved clementine segments, raisins, red onion, slivered almonds, and sesame seeds into a large bowl and set aside.
Prepare the salad dressing by placing all the dressing ingredients in a high-speed blender and blend until smooth.
Remove broccoli from the oven, let it cool completely, and then add it to the rest of the salad ingredients and mix.
Drizzle over the salad dressing and mix gently until well coated.
Serve straight away or store in the fridge until later.
Nutrition per serving:
377 kcals 24g Fats
38g Carbs 11g Protein
