Fast to pull together, but colourful and delicious, this is a winner as a side for grilled chicken and rice.
For the tahini dressing:
2 Tbsp tahini
1 tsp sesame oil
2 tsp soy sauce
1 tsp finely grated ginger
2 Tbsp water
For the salad:
1 packet sweet stem broccoli (250g)
1 cup edamame beans
125g sugar snap peas, trimmed
2 Tbsp toasted sesame seeds (black and white)
1 spring onion, sliced
For the tahini dressing:Whisk together all the ingredients and season to taste. The dressing should be the consistency of lightly whipped cream, add some extra water if necessary to loosen a little
For the salad:Blanch the broccoli, edamame and sugar snap peas separately in boiling, salted water until tender, then plunge into iced water to keep them vibrant. Drain well. Put onto a platter. Drizzle with the remaining dressing and scatter with the sesame seeds and spring onion