- A thumb of ginger
- 40g peanut butter
- 1 tbsp tamari
- 1 tbsp honey
- 1 tbsp coconut cream
- 1 lime
- 200g Tenderstem® broccoli
- 15g coconut flakes
- 100g broccoli sprouts
- A handful of coriander
- 3 tbsp cold water
- 1 tbsp coconut or olive oil
- Small pan
- Frying pan
- 1.
Peel and finely grate the ginger and pop it into a small pan. Add the peanut butter, 1 tbsp each of the tamari, honey and coconut cream (keep the rest for later). Add 1 tbsp cold water and set to one side. This is your satay dressing.
- 2.
Zest the lime onto a plate. Trim the Tenderstem® broccoli, halving any thick spears lengthways.
- 3.
Place a frying pan on a medium heat. Add the coconut flakes and toast for 2-3 mins, tossing, till golden. Tip onto the plate with the lime zest.
- 4.
Pop the frying pan back on the heat. Add 1 tbsp oil and the broccoli. Fry for 5 mins, turning now and then. Add 2 tbsp water and allow to bubble up. Take off the heat when the water has evaporated.
- 5.
While the broccoli fries, set the satay dressing on a medium heat for 2 mins to melt. Turn off the heat and squeeze in the lime juice. Taste and add more honey or tamari if you like.
- 6.
Arrange the broccoli sprouts on a couple of plates. Tear over the coriander. Top with the broccoli spears, satay dressing, lime zest and toasted coconut flakes to serve.
- Tip
Coconut dream team
Your left over coconut cream will keep in the fridge, covered, for a week. Add it to currys or melt and swirl through soups. - Tip
All dressed up
This may make more satay dressing than you require for this recipe. If you have any left over, store in the fridge, covered for up to 4 days. Great as a dipping sauce for raw veg, to stir through stir-fries or dress noodles.
