Broccoli & Brown Rice Salad with Herby Tahini Dressing – Harriet Well

Ingredients

• 1 cup brown rice
• 2 cup water
• 1 broccoli, cut into florets
• 1 drizzle of olive oil
• 1/2 red onion, thinly sliced
• 1/4 cup sliced almonds
• 1 handful of fresh parsleyDressing:
• 1/4 cup tahini
• 1/3 cup water
• 1/2 cup parsley
• 3 tbsp apple cider vinegar
• 1 tsp maple syrup
• A pinch of salt

Method

1. Add brown rice to a pot with water measure. Bring to the boil and simmer until water has absorbed. Remove rice from heat and leave covered to steam while you finish the other ingredients.
2. Preheat the oven to 180°C. Cut broccoli into florets, spread evenly on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast until broccoli is tender and starting to colour and crisp at the edges.
3. Meanwhile, add all dressing ingredients to a blender and blend until smooth and combined. Thinly slice red onion and roughly chop parsley.
4. Heat a dry pan, add almonds and toast until golden. Be careful not to burn them.
5. To serve, brown rice topped with broccoli, red onion, tahini dressing and sprinkle over sliced almonds and parsley.