HUNGRY HEARTS

Embrace tasty, low-carb dishes loaded with healthy ingredients

- ALISON GRAVES

BROCCOLI & WALNUT WHIP

SERVES 2

The black tahini in this nutritious salad is a rich source of antioxidants.

INGREDIENTS

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

A handful of pomegranate seeds, to serve

METHOD

■ Cut the broccoli head into florets, and steam or gently boil for 5 minutes until tender. Drain and rinse under cold water to prevent the broccoli cooking further.

■ Dice the red onion and roughly chop most of the walnuts, leaving over a few pieces to serve.

■ In a mixing bowl, combine the yoghurt and 3 tablespoons of the black tahini and miso dressing.

■ Add the broccoli, red onion and walnuts to the bowl with the yoghurt and stir to coat.