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Roasted broccoli and rice salad with miso recipe

Roasted broccoli and rice salad with miso recipe

9 ratings

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

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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1170kj
    279kcal     14%

  • Fat

    12g 17%

  • Saturates

    2g 10%

  • Sugars

    4g 4%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 36.1g Protein 9.3g Fibre 3.8g

Method

  1. 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.
  2. Meanwhile, cook the rice following the pack instructions. Drain.
  3. 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

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