Tangible Media


Serves 6-8 as a side • Vegan • Gluten-free Please. Make. This. Salad. It’s so easy and quick to make (especially if you use a mandoline or food processor to chop all the broccoli), as well as being delicious and moreish, and a perfect way to eat a big bowl of raw vegetables when that urge strikes. The dressing really carries the salad – it’s super hearty and coats everything generously in a soft green blanket. The smoky, salty nuts finish it o beautifully with some welcome crunch. You could add some extra veggies or sub out some of the broccoli for peas or broad beans, and serve with some falafels or veggie patties for a delicious dinner. 100 grams almonds, roughly chopped 1 tablespoon soy sauce or tamari 600 grams broccoli (about 2 small-medium heads), stalks and florets finely chopped or sliced ½ red onion, finely diced 1½ avocados, chopped into 1cm cubes 20 grams flat-leaf parsley, chopped Chickpea dressing 400-gram tin chickpeas, including the soaking liquid 1 tablespoon tahini ½ avocado 1 tablespoon maple syrup 1 tablespoon lime juice, plus extra if needed 30 grams coriander leaves 2 tablespoons soy sauce or tamari salt and pepper Heat a frying pan over medium heat and add the almonds. Cook, stirring often, for a few minutes, until they begin to brown. Turn o the heat, drizzle over the soy sauce and stir to combine – the soy sauce will sizzle and evaporate quickly. Remove the almonds from the pan and set aside to cool. Prepare the chickpea dressing by blending all of the ingredients in a blender or food processor to a thick, smoothie-like consistency. Taste and add additional seasoning or lime juice if needed. The dressing is mild in flavour, but it’s important that it has a hum of seasoning and citrus. Combine all the remaining salad ingredients in a large bowl, mixing them well to combine. Pour the dressing over the top and toss to coat the veggies. Transfer to a serving dish, or wipe down the edge of the bowl you’re using. Scatter over the toasted almonds and serve.