Roasted broccoli and rice salad with miso recipe
Tenderstem broccoli stars in this vibrant, vegan-friendly salad. Roasted with chilli, garlic and spring onions for a deliciously fragrant finish, tossed with wild rice and an aromatic miso dressing and sprinkled with sesame seeds for added crunch, it works as wonderfully as a main as it does part of a summer spread.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 279 calories / serving
Ingredients
- 2 x 220g packs Tenderstem broccoli, trimmed
- 2 red chillies, seeded and sliced
- 4 garlic cloves, crushed
- ½ x 100g bunch spring onions, sliced
- 1½ tbsp olive oil
- 150g easy cook long grain and wild rice, rinsed
- 1 tsp sesame seeds
For the dressing
- 1 tbsp miso paste
- 2.5cm fresh ginger, finely chopped
- 1 garlic clove, finely grated
- 1 tbsp tahini
- 1 tsp light brown sugar
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Each serving contains
- Energy
- 1170kJ 279.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 36.1gProtein 9.3gFibre 3.8g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. In a roasting tin, toss the broccoli, chillies, garlic and most of the spring onions with the oil. Roast for 15 mins, until golden.
- Meanwhile, cook the rice following the pack instructions. Drain.
- Mix all the dressing ingredients together in a bowl. Toss the broccoli and rice together. Serve drizzled with the dressing, the sesame seeds and the remaining spring onions.
- See more Vegan recipes
