Sweet and Sour Broccoli Salad with Black Tahini

Step into a world of bold, fresh flavours with this vibrant salad, inspired by Middle Eastern markets and brought to life with Pete Evans' culinary flair. Perfect as a show-stopping side or a light main, it’s a delicious balance of tangy, sweet, and nutty goodness.

INGREDIENTS

• 1/3 cup extra-virgin olive oil

• 1 1/2 Tbsp lemon juice

• 1 1/2 Tbsp apple cider vinegar

• 1 Tbsp honey

• 1 tsp finely grated ginger

• 1/2 tsp sumac

• 1 large head broccoli, cut into florets

• 1 handful almonds, roughly chopped

• 1 large handful coriander leaves, torn

• 1 handful mint leaves, torn

• 1 small handful dill fronds

• 5 Medjool dates, pitted and chopped

• 1-2 long red chillies, halved, deseeded, and finely chopped (optional)

• 2-3 Tbsp black tahini

• Salt and pepper, to taste

METHOD

1. Mix up the magic: In a large bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey and ginger until smooth. Stir in the sumac for a citrusy, earthy boost.

2. Toss to perfection: Add the broccoli, almonds, coriander, mint, dill, dates and chilli to the bowl. Toss everything together until evenly coated. Season generously with salt and pepper.

3. Spread with style: On a serving platter, smear the black tahini in a thick, inviting layer — this is your edible canvas!

4. Build the masterpiece: Arrange the salad over the tahini, letting the vibrant greens and pops of colour shine. Scatter extra herbs or almonds on top for the finishing touch.

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