Name: Super-seedy salad with tahini dressing
Total time: 30 min
Yield: Serves 2
Ingredients: 1 slice stale sourdough, torn into chunks; 50g mixed seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; a good pinch dried chilli flakes; spray oil; 50g baby kale; 75g long-stemmed broccoli, blanched for a few minutes then roughly chopped; ½ red onion, thinly sliced; 100g cherry tomatoes, halved; ½ a small bunch flat-leaf parsley, torn; 100ml natural yogurt; 1 tbsp Belazu tahini; 1 lemon, juiced

1 slice stale sourdough
torn into chunks
50g mixed seeds
1 tsp cumin seeds
1 tsp coriander seeds
a good pinch dried chilli flakes
spray oil
50g baby kale
75g long-stemmed broccoli
blanched for a few minutes then roughly chopped
½ red onion
thinly sliced
100g cherry tomatoes
halved
½ a small bunch flat-leaf parsley
torn

DRESSING

100ml natural yogurt
1 tbsp Belazu tahini
1 lemon
juiced

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Put the bread into a food processor and pulse into very rough breadcrumbs. Put into a bowl with the mixed seeds and spices, season, and spray well with oil. Tip onto a non-stick baking tray and roast for 15-20 minutes, stirring and tossing regularly, until deep golden brown. Cool.
step 2
Whisk together the dressing ingredients, some seasoning and a splash of water in a large bowl. Tip the baby kale, broccoli, red onion, cherry tomatoes and flat-leaf parsley into the dressing, and mix well. Divide between 2 plates and top with the crispy breadcrumbs and seeds.