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.
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 minutes, 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.
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