New Zealand Woman’s Weekly

Simple SEAFOOD

Broccoli & salmon salad

SERVES 6

600g broccoli florets
2 tbsp olive oil
350g Brussels sprouts, halved
3 spring onions, thinly sliced on the diagonal
½ cup (75g) dry-roasted cashews, coarsely chopped (see tip)
1 tbsp sesame seeds, toasted (see tip)
1 medium nashi pear, cored, thinly sliced
200g skinless, boneless salmon
2 tbsp rice flour or cornflour
2 tbsp peanut oil

SESAME DRESSING

¼ cup (60ml) rice wine vinegar
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp soy sauce
1 garlic clove, crushed
¼ tsp cayenne pepper

To make the sesame dressing, place all the ingredients in a screw-top jar; shake

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