Avocado, roasted broccoli & sesame rice salad

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal760
  • fat44g
  • saturates8g
  • carbs57g
  • sugars21g
  • fibre23g
  • protein22g
  • salt2.5g
  • Ingredients
  • Method
  • Ingredients

  • 1 large head broccoli, cut into florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 large red onion, peeled and cut into chunky wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp sesame oil
  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp rice wine vinegar
  • ½ tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • 250g pouch microwavable brown rice, cooked following pack instructions and cooled a little

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 small avocado, stoned, peeled and sliced

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ small bunch coriander, roughly chopped
  • 1 tbsp sesame seeds, toasted
  • 1 red chilli, finely sliced
  • Method

    1. Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.

    2. Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

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