This flavourful Asian salad is an idea midweek meal packed with fresh vegetables. If you use tamari, the meal is gluten free.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 4 people
1 - Red Pepper
100gSuperValu Baby Corn
220gSuperValu Bean Sprouts
60gSuperValu Goodness Cashew Nuts
For the Dressing
or chilli powder
or agave syrup
1 - Lemon
Break the broccoli into very small florets, removing the tough stems. Cut the red pepper into fine strips, rinse the beansprouts and roughly chop the baby corn. Toast the cashew nuts and sesame seeds together in a frying pan for a few minutes, until lightly coloured.
Steam the broccoli for 5 minutes, then drain under cold running water. Put it into a large bowl with the rest of the salad ingredients and mix together.
To make the dressing, peel the garlic and whizz in a blender with the rest of the dressing ingredients, then pour over the salad and toss gently. Only dress the amount you are going to eat at any one time, as once dressed it doesn't keep very well.