This is a great way to get in your veg variation and their full of micronutrients, protein and carbs to feed your gut microbiome and keep you functioning to your full abilities!
For the salad ● 1 head of broccoli, cut into florets ● 1x 400g can of black beans, drained ● 1 red onion, peeled and thinly sliced ● Handful of sun-dried tomatoes, roughly chopped ● 2 tablespoons of apple cider vinegar ● 1 tablespoon of maple syrup ● Olive oil ● Pinch of salt For the dressing ● 2 tablespoons of smooth tahini ● 1 tablespoon of tamari ● 2 tablespoons of almond milk ● Juice of 1 lime ● Pinch of salt
METHODS Place the sliced red onion into a bowl and add 2 tablespoons of apple cider vinegar and a tablespoon of maple syrup. Pour in some water until the onion is submerged. Mix well and leave to one side for at least an hour.
Place rice on the stove with water and cook! Preheat the oven to 190C, fan setting. Place the broccoli florets onto a baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 10 minutes until they are cooked but still have a bite. Once cooked, remove from the oven and place into a large mixing bowl. In a small bowl, whisk together the tahini, tamari, almond milk, lime juice and a pinch of salt.
In a pan add oil and prawns, salt and pepper and a bit of the sauce Drain the red onion (you can add a dash of the liquid into the sauce bowl if the sauce is really thick) and add into the mixing bowl, along with the chopped sun-dried tomatoes and drained black beans. Pour in the sauce and mix well.