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Salty, Sesame Snap Broccoli

Preparation time: 
7
min

If you’ve got a craving for salt and vinegar crisps, then these are the ‘real deal’. Sometimes I like to add a generous helping of salt and vinegar to make my face snap—you know the one?! Add as much or as little to find your perfect level of lip smacking or face snapping!

Nutrition

For
1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!

Ingredients

4
servings

    Method

    1. Put a pan of salted boiling water on to boil.
    2. Toast the sesame seeds in a dry frying pan, over a medium to high heat, stirring continuously until they turn golden and smell fragrant. Transfer to a bowl and set aside
    3. Boil the broccoli for 3–4 minutes, depending on thickness, until just tender. Drain and leave to steam dry for a few moments.
    4. Transfer the broccoli to serving dish, drizzle with apple cider vinegar, and toss with with a good pinch of salt and pepper. Taste and adjust seasoning to your liking—I like it quite zingy and salty.
    5. Top with toasted sesame seeds and serve!

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