G
goose1
Guest
to make peanut broccoli salad, you’ll need:
And look – yes you use syns, but this dish works out as 11 syns for the lot. I’ve divided it into four at 3 syns each, so I’m actually being over-cautious there. Don’t sack it off because it uses syns, that’s what they are there for.
Finally, the inspiration for this recipe came from gimmesomeoven – we’ve taken it and made it SW-friendly.
to make peanut broccoli salad, you should:
- 1 or 2 large broccoli, cut into florets (or use 600g tenderstem/purple sprouting broccoli like we did)
- 1 tin of chickpeas
- 3 spring onions, sliced
- 2 tbsp reduced fat peanut butter (8 syns)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey (2½ syns)
- a drop of sesame oil (½ syn)
And look – yes you use syns, but this dish works out as 11 syns for the lot. I’ve divided it into four at 3 syns each, so I’m actually being over-cautious there. Don’t sack it off because it uses syns, that’s what they are there for.
Finally, the inspiration for this recipe came from gimmesomeoven – we’ve taken it and made it SW-friendly.
to make peanut broccoli salad, you should:
- reheat the oven to 200°c
- drain the chickpeas well and place on a single layer on a baking sheet and dribble Worcestershire sauce over them – give them a shake to get them coated
- bake in the oven for about 30 minutes – you don’t want them at full teeth-shattering level but a bit of crunch is a good thing
- meanwhile, in a bowl mix together the peanut butter, rice vinegar, soy sauce, honey and sesame oil, loosen with a tablespoon of hot water if it’s too thick, until you reach your desired consistency
- bring a large pan of water to the boil and add the broccoli
- cook for a minute or two, or longer if you like it softer (amateur)
- drain and place in cold water
- when ready to serve, drain the broccoli and in a large bowl mix together with the peanut sauce
- serve and sprinkle over the roasted chickpeas