Broccoli, Mushroom and Sesame Salad

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This light fresh salad can be served as a banchan or as a larger plate. You’ll find that it is quite tasty, and the nuttiness of the sesame oil paired with the tartness of the apple vinegar is a great combination.

Ingredients

Serves 4 portions

  • 1 bunch Broccolini (12 ounces), trimmed
  • 2 cups sliced button mushrooms
  • 2 tablespoons toasted sesame seeds
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1/4 teaspoon crushed red pepper or gochugaru
  • 1 garlic clove, minced
  • 1 scallion, thinly sliced
  • salt and pepper to taste

Method

  1. In a saucepan of salted boiling water, blanch the Broccolini until bright green and crisp-tender, about 2 minutes. Drain and transfer to a large bowl; cool slightly.
  2. Add all of the remaining ingredients, except the salt and black pepper, and toss to coat.
  3. Season with salt and black pepper and serve.

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A celebration of Asian chefs and their dishes to ring in the Year of the Tiger 🐅 for @thecaterermag . Thanks for the commission @ewinton88 😊Loved working on this cover design because I grew up in my parent’s Chinese takeaway and learnt to use a fiery wok, a lot of my family are chefs who own/ed their own restaurants and takeaways. This one is for you Dad - if you were still Earthside I’d be screen sharing the article and we’d have a good chat about it 🤗🥡🥟5 days ago via Instagram
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