1 serving; 15 min preparation; 10 min cooking time.
This broccoli bowl is an interesting mixture of flavors ans textures that in the first place you wouldn’t think of putting together. Broccoli itself is a good neutral basis to build layers on. It goes well with pretty much everything and complements the sweet-salty combination of the feta and the nectarines.
The tahini dressing brings everything together. It has a little sweetness in it, but also gives a creamy texture to the dish. It also adds some calories so that you are not hungry after eating the dish.
- 200 g broccoli, in small roses
- 100 g feta cheese, small cubes
- 1 nectarine, thin wedges
- 1/2 avocado, thin wedges
- 2 tbsp hemp seeds
- 2 tbsp mixed raw nuts
for the dressing:
- 4 tbsp tahini
- 4 tbsp lime juice
- 2 tbsp agave syrup
- 1/2 tsp salt
- 1/2 tsp white pepper
Divide the broccoli in small roses. Season with salt. Put the roses in a pan with a steamer for about 8 min or in a pan with boiling water for 2 to 3 min. The broccoli should not be soft.
Cut the avocado, nectarines and feta. Set aside.
Roast the nuts in a hot cooking pan for a couple of minutes until golden. You can also leave them raw, if you prefer.
In a bowl mix broccoli, avocado, feta and nectarines. Toss hemp seeds on top. Add nuts on top.
Tahini dressing: Mix all ingredients together in a blender or using a fork. Mix together until smooth. Pour the dressing over the salad. Enjoy!