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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