Springtime salad with Asian sesame dressing

Prep Time:

20 minutes

Cooking Time:

20 minutes

Ingredients

300g either/mix of asparagus, tender stem broccoli, green beans
50g edamame beans/ peas (defrosted)
1/2 butternut squash
4 radishes
8 cherry tomatoes
1 tsp sesame seeds
150g baby leaf salad to serve

Sesame Dressing:

1 tbsp soy/ tamari sauce
2 tsp toasted sesame oil
1 tbsp cider vinegar
1 tbsp olive oil
1 tsp maple syrup

This is a salad of lightly cooked vegetables that soak up this delicious Asian style dressing beautifully.

Benefits

Beans and legumes are high in calcium, iron magnesium, manganese, and potassium, also fibre which supports digestion and helps to detoxify excess hormones. Sesame seeds are a rich form of calcium, iron, magnesium and essential fats, highly beneficial for the cardiovascular and nervous system.

Method

Peel and chop the butternut squash into bite size chunks.

Bring a pan of slightly salted water to the boil and add the pumpkin, turn down to simmer with lid on until soft to bite – approx 20 mins.

Blanche the asparagus, tender stem broccoli, green beans in batches, do this by seeping veg. in boiling water for a minute or so until water returns to boil, then remove with slotted spoon, immediately run under cold water, drain and set aside.

Halve the cherry tomatoes, and slice the radishes.

Add all dressing ingredients in a jam jar with lid and shake well.

Arrange the veg (except leaves) in a bowl and pour over the dressing, followed by the sesame seeds.

When ready to eat, arrange baby leaves in a bowl, and serve the salad on top.

Springtime salad with Asian sesame dressing

Ingredients

Benefits

Method

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