Warm salad of miso roasted Tenderstem® brococli, miso aioli and sesame
400g Tenderstem Broccoli
30g Miso paste
30g Rice wine vinegar
20g Sesame oil
2cm Fresh ginger, finely grated
50g Sesame seeds, toasted
For the miso aioli
15g Miso paste
125ml Olive oil
1 tbsp Rice wine vinegar
1. To make the miso dressing, combine everything together and blend using a stick blender.
2. For the miso aioli; using the Bamix, blend the aquafaba, miso, wasabi and garlic together for 10 seconds. Slowly drizzle in the oil, little by little, mixing continuously until fully mixed. Finish with vinegar.
3. Preheat the oven to 220℃. Coat the broccoli in the miso dressing and place in a roasting pan. Bake for 6-8 minutes until well coloured and cooked through.
4. Top the roasted broccoli with the sesame seeds and dollop on the aioli. Garnish with the coriander.