Spiralized broccoli salad

• broccoli↗1

  head, head cut into florets, stalk spiralized

• olive oil↗2 tbsp tbsp
• sumac1 tsp tsp
• pack green beans↗120g g
• toasted flaked almonds↗1 tbsp tbsp
• parsley↗½ small pack of

  roughly chopped

• pot natural yogurt150g g
• lemon↗juice of ½

  juice of ½

• tahini↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200c/180 Fan/Gas Mark 6. Put the florets onto a baking tray, drizzle over the oil and sumac then season with sea salt and black pepper. Roast for 20 mins, turning halfway until the florets are slightly charred and completely tender.

2. 2

   Meanwhile, mix all the ingredients together with some seasoning in a small bowl for the yogurt dressing, adding a splash of water so that it is a drizzling consistency.

3. 3

   Once the roasted broccoli is nearly cooked, bring a small pan of salted water to the boil. Plunge in the green beans and cook for 1 1/2 mins, then add the spiralized broccoli stalk. Cook for a further 30 seconds then drain.

4. 4

   Toss all the veg together on two plates or a platter, drizzle over the yogurt dressing then scatter over the toasted flaked almonds and parsley to serve.