Winter Salad with Broccoli and Pomegranate

Step 1

Preheat the oven to 180Cº (fan assisted oven). Finely slice the broccoli florets and place them on a baking tray. Drizzle 1 teaspoon of olive oil and bake for about 20 minutes or until it's starts to brown.

Step 2

When the broccoli is half way cooked, add into the same baking tray the almonds. Bake for 10 more minutes and leave the ingredients to cool.

Step 3

Chop the fresh spinach and lettuce, cut into small cubes the smoked tofu and add everything into a big salad bowl. Finally, add the pomegranate.

Step 4

To prepare the salad dressing, simply combine the tahini, freshly squeezed lemon juice, water, finely chopped mint leaves and a pinch of salt.

Step 5

When the broccoli and almonds have cooled, add them into the salad bowl. Add the salad dressing, mix well all the ingredients and serve.