Plum and roasted broccoli salad

Step 1

In a medium bowl, combine all the dressing ingredients with about 3-4 tablespoons of water. Whisk well until well combined. Set aside.

Step 2

Heat up a small pan on a medium-high heat. Throw slices of almonds on it and toast until golden and fragrant, agitating them (or stirring) frequently as they can burn easily.

Step 3

Cut broccoli up into thick slices. Heat up a griddle pan, brush a bit of oil on it and, once hot, place broccoli slices on it cut side down. Grill for about 2-3 minutes, until charred and flip them to the other side. Small pieces will be done sooner so take care to remove them from the pan first. Alternatively, you could also roast broccoli in a hot oven. To do that, preheat your oven to 200° C / 390° F and line a baking tray with a piece of baking paper. Chop broccoli into same size florets and coat with 1 tbsp of olive oil. Arrange the broccoli florets on the prepared baking tray ensuring they have some space in between them. Bake them for about 15 minutes, until tender and slightly charred. Season with salt and a touch of pepper.

Step 4

Turn zucchini into zoodles or ribbons using a julienne peeler.

Step 5

Arrange the baby spinach, zoodles, charred broccoli, plum slices and pickled onion pieces in a large bowl. Toss gently with your hands. Sprinkle with roasted almonds and black sesame seeds (if using) and serve with the sauce on the side.