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Blanched Broccoli-Tahini Salad with Sumac and Lemon

Serves 6


    Blanched Broccoli-Tahini Salad with Sumac and Lemon

    Sumac––an essential addition to the Middle Eastern spice blend za’atar––brightens up this savoury and creamy salad with its punchy, lemony flavour. If sumac is hard to find, feel free to substitute with za-atar.


    Zero-waste cooking

    Don’t throw out the broccoli leaves! Those greens can be blanched along with the florets and peeled stems. They’re chock full of nutrients, just like beet greens. While it’s rare to find broccoli with big leaves still attached outside of a farmers’ market or farm stand, even small leaves are worth tossing into the salad rather than throwing away.


    Blanched Broccoli-Tahini Salad with Sumac and Lemon


      • 1 large head broccoli, chopped into small florets, rough stems peeled and chopped into thick coins
      • 3 Tbsp (45 mL) tahini
      • 2 Tbsp (30 mL) water
      • Zest and juice of 1 lemon
      • 2 green onions, trimmed and finely chopped
      • 1/2 tsp (2 mL) salt
      • 1/2 tsp (2 mL) pepper
      • 3/4 tsp (4 mL) toasted sesame oil
      • 1 Tbsp (15 mL) sumac


      Per serving:

      • calories76
      • protein3 g
      • total fat5 g
        • sat. fat1 g
      • total carbohydrates7 g
        • sugars2 g
        • fibre3 g
      • sodium225 mg



      In large pot of boiling water, blanch broccoli for 3 minutes. Drain and rinse under cold water or shock in ice bath. Drain again. In large bowl, whisk together tahini and water. Add remaining ingredients, except sumac. Toss with broccoli. Sprinkle with sumac.



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      Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

      Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

      With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.