Winter salad with maple syrup dressing
Steamed broccoli, peanut butter dressing
Steamed broccoli and Romanesco florets, chickpeas and cashews toasted in a pan. The dressing is blended: BIO Dark maple syrup, oil, peanut butter, soy sauce, and water.
Topped with white sesame seeds.
1 hour
Prep time
According to
Category
Low
Difficulty
2 servings
Servings
What's needed
Serves 2 people.
60g cashews
150g broccoli florets
150 g Romanesco broccoli florets
100 g cooked chickpeas
Salt
10 g Organic Dark Maple Syrup (dressing)
2 tablespoons extra virgin olive oil (dressing)
15 g of Pure peanut butter (dressing)
1 tablespoon soy sauce (dressing)
1 tablespoon water (dressing)
2 teaspoons white sesame seeds
Four steps
Cashews
Toast them in a dry pan until golden and crispy.
Steamed
Salt the broccoli and Romanesco florets and steam them for about 40 minutes, until tender. Let them cool slightly.
The dressing
Emulsify maple syrup, oil, peanut butter, soy sauce, and water with an immersion blender.
Compose
Combine the florets in a salad bowl with the chickpeas and cashews, dress with the dressing, sprinkle with sesame seeds, and serve.
Two things to know
The florets should be served warm, not hot. The peanut butter dressing will separate and become liquid if it's hot.
The tablespoon of water is not optional. It's what makes the dressing pourable instead of a thick paste.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from certified organic maple groves.
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