Asian inspired

Sprouted Broccoli and Avocado Salad with Miso Chilli Dressing

serves: 4 | time: 20 minsrecipe by Cecile Vadas @cecilevadas

Ingredients

• 2 bunches sprouted broccolini (green &/or purple)

• 1 cup finely shredded Chinese cabbage

• 1 tbsp sesame oil

• 1 avocado, peeled & diced

• 1/2 cup herbs (dill, coriander, mint, Thai Basil)

• 1/2 cup micro greens

• 3-4 radishes, quartered

• Nori Sprinkle

• 4 eggs

• Toasted nuts, roughly chopped

Dressing

• 1 tbsp toasted sesame seeds

• 1 1/2 tbsp crunchy chilli oil

• 2 tbsp coconut aminos or light soy sauce

• 2 tbsp sesame oil

• 1 tbsp white miso paste

• 1/2 tbsp grated ginger

• 2 tbsp rice wine vinegar

• 2 tbsp mirin or 1 tsp sugar

Method

1. Preheat the oven to 200°C & line a baking tray with parchment paper.

2. Trim the woody ends off the broccolini & cut any thicker stems in half, lengthways. Place onto the baking tray & drizzle with the oil & sea salt, mix well to coat. Bake for 12-15 minutes on the middle rung or until charred & crisp.

3. Meanwhile, in a sealed jar or container, add the dressing ingredients. Seal with the lid & shake well. Set aside.

4. In a medium pot, add the eggs & cover with semi boiling water. Cook for 3-4 minutes for runny eggs. Place in an ice bath for a minimum 10 minutes before peeling.

5. To plate, layer the shredded cabbage & then the charred broccolini on a large serving platter. Scatter the avocado, micro greens, herbs & radishes around. Cut the eggs & layer them in & around the other elements. Finish with the nori sprinkle, toasted nuts & prepared dressing.