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Baby Broccoli, Beetroot & Toasted Seed Salad with Lemon Dressing

Try this delicious salad!


  • 200g baby broccoli stems cut in half

  • 80g mixed seeds (e.g. sunflower, pumpkin, sesame)

  • 1 tbsp Kikkoman Soy Sauce

  • 250g cooked beetroot, cut into wedges

  • Small bunch fresh chives, snipped

  • For lemon dressing

  • 2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)

  • Juice ½-1 lemon, to taste

  • Freshly ground black pepper & sea salt, to taste


  • 1.

    Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.

  • 2.

    Steam or boil the baby broccoli for 3 to 4 minutes until just tender but with a little bite.

  • 3.

    While the baby broccoli is cooking toast the seeds by tipping them into a small frying pan. Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.

  • 4.

    Arrange the cooked baby broccoli and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.


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