Broccoli, Brown Rice and Cashew Salad

If you don't like broccoli - look away now!
When the man of the house suggested another meal made with broccoli I was happy to oblige. (He found the recipe in an online newspaper - he couldn't remember which one but I have made sure the author has been noted).
Although a much maligned vegetable, broccoli is very good for you - full of those vitamins and minerals our bodies need to make us healthy, and of course it provides excellent roughage for our inner bits.
I particularly like this recipe as it includes everything in one dish - carbs, nuts and vegetables all taken care of. How easy is that?
Actually our pooch (Sadie) has a daily serving of broccoli, she is in her 17th year and still going strong. Having said that, she has had a few health issues over the last year. She is now pretty deaf ( handy, as she no longer shakes during thunder and lightening storms) and is a little slower than she used to be.
At times I call her a bit of a grumpy dowager as she takes a bit of a dislike for most other dogs on our daily wander around the neighbourhood (and the odd human!).

We are convinced her longevity is due to two walks a day and a dinner helping of a few florets of cooked broccoli strategically poked into her meal! She is not keen on any stalks (tosses them aside if you please) but finely diced, we can ensure all the broccoli is eaten. She likes a bit of grated carrot too!
Taking Sadie's lead, when making this salad make sure you cut the florets quite small. I left them a little too big, they need to be bite sized pieces.
And if you plan to keep some leftovers for the next day, don't add all the dressing to the salad, it can make it a little soggy.
I had a few beans in our garden, lightly blanched they were a perfect addition to this salad. Throw in some blanched fresh asparagus when it is in season too.
There are so many lovely flavours in this salad. Great for Vegans too.We had it as main for dinner but it is perfect as a salad side dish with BBQ chicken or steak. 

Broccoli, Brown Rice and Cashew Salad

From Bite – Jo Elwin

Ingredients

1 cup of cooked brown rice - cooled

1 large broccoli, cut into little florets and blanched for a few minutes – cool under cold water and drain well

2 spring onions, finely chopped

3 cups of mixed lettuce leaves

1 cup of Cherry tomatoes, cut in half

¼ c mint leaves, sliced

¼ c coriander leaves, sliced

½ c toasted cashews

2tbsp toasted sesame seeds

Method

Place broccoli in large bowl. Add all the other ingredients except the nuts and seeds.

Dressing

2 tsp sesame oil

2 tbsp soy sauce

2 tbsp Mirin (or rice vinegar)

1 tsp grated fresh ginger

1 tbsp Tahini

Mix the soy, sesame oil, mirin, and grated ginger together in a jug. Place the tahini in a bowl and slowly add the soy mixture, whisking to combine.

Pour over the salad and toss lightly to combine.

Sprinkle with cashew nuts and sesame seeds before serving.