Steamed Broccoli And Hummus Vegan Salad
A nice and balanced vegan salad with a mix of different textures but matching flavours. Easy to prepare and easy to tailor to your own preferences.
Why this salad ?
Because it’s a delicious vegan option, packed with healthy fats, proteins, and fibres, while keeping the carbs low.
The Salad
The broccoli
Wash and cut the broccoli in even sized bouquets.
Steam the broccoli for about 8 - 10 minutes. It should be cooked, but a bit crunchy. And also it depends on your preferences.
The hummus
I prepared the hummus without tahini this time but it’s up to you.
Because the dried tomatoes were quite salty I din’t add the usually pinch of salt to the hummus.
Put the chickpeas in the blender together with the dried tomatoes, a tablespoon of olive oil, a teaspoon of pine seeds, and a half lemon squeeze.
Blend until you obtain a creamy texture at medium low speed. (About a minute)
Adding an ice cube before blending will make the hummus more fluffy.
The grilled tofu
Preheat a cast iron skillet or grill.
Cut the tofu in about half a centimetre thick slices and season with a pinch of salt and a nice drizzle of olive oil. Use your hands to spread the olive oil on all tofu slices surface.
Grill the tofu slices about two minutes on each side.
Assembling the salad
Arrange the broccoli first on the serving plate or bowl.
Add the hummus in the middle or as small islands in three four places.
Arrange the grilled tofu slices over the top and also the cherry tomatoes cut in halves.
Sprinkle over a teaspoon of pine seeds.
Add a pinch of salt.
Drizzle with olive oil.
Drizzle over the juice from a half lemon.
Add a few drops of balsamic vinegar (or two three lines :) )
If you prefer you can mix the dressing ingredients in a glass or a small jar first, but for this salad I preferred it the Mediterranean way.
Enjoy !
INGREDIENTS - for two portions
Organic or “Best you can get” !
Broccoli - 300 grams
Canned chickpeas - 200 grams
Plain tofu - 200 grams
Good quality extra virgin olive oil - 5 ml
Pine seeds - 10 grams - 5 grams for hummus and 5 grams for topping
Dried tomatoes - 25 grams
Cherry tomatoes - 150 grams
For the dressing
Good quality extra virgin olive oil - 10 ml
Fresh lemon juice - 10 ml
A drizzle of balsamic vinegar
A pinch of salt
