Baby Broccoli, Beetroot & Toasted Seed Salad with Lemon Dressing

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.