Asian Broccoli Salad

This recipe is served cold so remember to start this 40 min in advance of wanting to serve! I served it as a side dish to a noodle stir fry, but it would go well as a side for fish or chicken with soy sauce too.

Sesame oil and seeds have a strong taste when toasted so if you don't like this flavour this isn't the recipe for you.

serves 4 as a side

Ingredients
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1 large head of broccoli, cut into florets, stems finely sliced
1 tbsp sesame seeds
salt + pepper

1.Whisk the soy sauce, vinegar, oil and honey in a large bowl until blended. Season to taste with salt and pepper. 

2.Steam the broccoli florets and stems for 5 mins or until tender. Set to one side to cool. 

3. In a heavy pan, add the sesame seeds and stir over a medium heat until golden (making sure not to burn)Transfer the seeds to a clean dish to cool. 

4.Stir in the broccoli and half the sesame seeds to the bowl containing the vinegar and oil mixture. 5.Leave to marinate at room temperature for a minimum of half an hour, stirring occasionally. 

6.Using a slotted spoon, transfer the broccoli to a serving dish and then pour over the dressing.
Sprinkle over the remaining sesame seeds.