Broccoli, Quinoa and Tahini Salad

Ingredients

• 1 head of broccoli
• 1 courgette
• 3 garlic cloves
• Olive oil, salt and pepper
• 3 tablespoons tahini
• 2 tablespoons olive oil
• Juice of 1 lemon
• 3 tablespoons maple syrup
• 2 grated garlic cloves
• 200 g quinoa
• A few sprigs of coriander

Method

1. 1

   Slice the courgette into rounds and break the broccoli into small florets. Roughly chop the garlic. Spread everything out in a single layer on a baking tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and roast for 25 minutes at 200°C.

2. 2

   Cook the quinoa in 400 ml of unsalted water: bring to the boil, then reduce the heat and simmer until the water has evaporated and the grains reveal their little white “tails”.

3. 3

   Prepare the dressing by whisking together the tahini, olive oil, lemon juice, maple syrup and grated garlic.

4. 4

   Combine the roasted vegetables with the quinoa and season with extra salt if needed. Dress the salad and finish with a scattering of chopped coriander.