Broccoli and Walnut Whip

Recipe courtesy of Psychologies Magazine and taken from Hungry Woman by nutritionist Pauline Cox.

Maximise your health, enhance your happiness, and re-balance your hormones with these wellness-boosting dishes.

This delicious salad is a nutrient powerhouse. It takes minutes to whip up, with all that walnut goodness and broccoli brilliance leaving you full and satisfied.

Serves 2

1 head of broccoli
1 small red onion
A handful of walnuts
3 heaped tbsp natural or coconut yoghurt
4 tbsp Black tahini and miso dressing (see recipe)
A handful of pomegranate seeds


  1. Cut the broccoli into florets, and steam or gently boil them for 5 minutes, until tender. Drain and rinse under cold water to prevent further cooking.
  2. Dice the red onion and roughly chop most of the walnuts, leaving a few pieces to serve.
  3. In a mixing bowl, combine the yoghurt and 3 tablespoons of the black tahini and miso dressing (if refrigerated, mix with a fork, loosen with a little olive oil, or keep at room temperature for 30 minutes before using).
  4. Add the broccoli, red onion and walnuts to the mixing bowl with the yoghurt and stir to coat. Plate up and finish with the remaining walnut pieces, drizzle over the remaining 1 tablespoon of the black tahini and miso dressing, and then scatter over a few pomegranate seeds.

Black Tahini and Miso Dressing:
Whisk together 1 tbsp black sesame tahini paste, 4 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1 tbsp raw apple cider vinegar, 1 tsp miso paste and 1 tsp salt until combined. Keep refrigerated and use within 5 days.

Leave a Reply