Asian cucumber and Tenderstem^® broccoli salad

This salad is a lesson in simple yet delicious flavours: combining fresh greens with a zingy dressing, it can be ready in ten minutes and is sure to bring a new lease of life to your lunches.

Preparation time

10 minutes

Cooking time

5 minutes

Serves

Dietary requirements

Gluten free
Vegetarian
Vegan

Ingredients

1 large cucumber
1 tsp of sea salt
1 red onion, thinly sliced
2 spring onions thinly sliced
1 small handful coriander, chopped
200g Tenderstem^® broccoli, cut in half lengthways

For the dressing

3 tbsps of mirin
3 tbsps of rice wine
1 tbsps of sugar
1 tbsps of sesame oil
1 tbsps of chilli flakes
Pinch sea salt and pepper
3 tbsps of toasted sesame seeds

Method

Either with a mandolin or using a vegetable knife, thinly slice the cucumber. Season with sea salt and leave in a sieve to draw some of the liquid out of the cucumber. Pat dry after 5 minutes.
Steam the Tenderstem^® broccoli for 3-4 minutes.
Mix all the dressing ingredients together, then combine with the cucumber and Tenderstem^® broccoli and serve.