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Grilled Broccoli Salad with Tahini | Crispy Almonds
(0)
35 min
Quick
Knuspr-Küche
Erfrischend, knackig und voller Geschmack: Gerösteter Brokkoli trifft auf knusprige Kichererbsen, feine Zwiebeln und ein samtiges Zitronen-Tahini-Dressing, vollendet mit gerösteten Mandelblättchen.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Wash the broccoli, cut into bite-sized florets and slice the stem thinly. Drain the chickpeas in a sieve, rinse thoroughly and pat dry. Peel the red onion and cut into thin strips.
Roasting & grilling
Spread the broccoli florets and chickpeas on a baking sheet lined with baking paper, mix with 2 tbsp olive oil, 1/2 tsp salt and a pinch of pepper. Roast in the preheated oven for 20–25 minutes until golden brown and crispy.
Meanwhile, toast the flaked almonds in a dry pan without fat over medium heat for 2–3 minutes until fragrant and lightly browned. Immediately remove from the pan and leave to cool.
Chef's tip
For an extra fresh touch, you can sprinkle a few pomegranate seeds or a little lemon zest over the salad before serving.
This dish is also great for your meal prep at the office the next day.
Ingredients
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