| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 4 | 10 mins | 5 mins |
| 1. | Chop one head of broccoli into florets and stalk into 5mm thick coins. |
| 2. | Bring a pan of water to the boil and blanch the broccoli for 2 minutes. Drain and rinse in cold water. |
| 3. | Sliver the almonds and toast in a dry pan. Chop parsley. |
| 4. | Grate the lemon and add the zest and juice to the tahini and mix with the water. Add salt and pepper to taste. |
| 5. | Add the toasted almonds and parsley to the broccoli and pour the dressing over the top. |
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There are 112 calories in 1 serving of Broccoli & Almond Salad.
Calorie Breakdown: 61% fat, 25% carbs, 15% prot.
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