CHARRED BROCCOLI SALAD WITH CREAMY LEMON TAHINI DRESSING

1. Cut the LeaderBrand Broccoli into large florets, leaving as much of the stalk attached as possible.
2. Bring a large pot of salted water to the boil. Blanch the broccoli for 3 minutes until just starting to become tender. You only want to partially cook them at this stage. Transfer immediately to a bowl of ice water for 5 minutes, then drain and pat dry.
3. Heat a large frying pan or skillet over high heat with a drizzle of oil. Cook the broccoli pieces for 2–3 minutes each side until deeply charred on the flat edges. Season with salt and pepper and set aside.
4. Whisk together all the dressing ingredients, adding water a tablespoon at a time until you reach a drizzleable consistency. Season well with salt and pepper.
5. Spread the LeaderBrand Wild Rocket across a large serving dish. Top with the sliced avocado and charred broccoli. Drizzle over the lemon tahini dressing, then scatter over the toasted almonds and shaved parmesan.

• 1 head LeaderBrand Broccoli
• ½ bag LeaderBrand Wild Rocket (or LeaderBrand Spinach)
• 1 avocado, sliced
• ¼ cup sliced almonds, toasted
• ¼ cup finely grated parmesan

Lemon tahini dressing

• 3 tbsp tahini
• 2 tbsp olive oil
• 1 tsp maple syrup or honey
• 1 clove garlic, finely grated
• Zest and juice of 1 lemon