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Broccoli salad with spicy vinaigrette
Ingredients
110g/ broccoli florets
pinch salt
For the vinaigrette
2 tsp white wine vinegar
½ tsp ground turmeric
1 tsp honey
1 tbsp wholegrain mustard
1 tbsp olive oil
Method
- Dry-toast the caraway seeds in a hot pan for 30 seconds. Crush and set aside.
- Preheat the oven to 220°C/gas 7. Put the beetroot in a baking tray and toss with half the oil and a little salt. Roast for 20 minutes, until cooked through. When cooled slightly rub the beetroot skins off.
- Whisk the remaining oil, vinegar, mustard, seeds and sea salt, and poor over the beetroot. Serve cold