Broccoli and Sweet Sesame Salad
Adapted from Plenty
Serves 4

Ottolenghi calls for string beans in this salad as well, but I left them out.  You can bulk this salad up by adding a couple of handfuls of spinach.  I had a seed mixture called Gomasio in my spice cabinet which I used here.  It is a mixture of white and black sesame seeds mixed with Japanese sea salt and it was extra delicious in this recipe.  You can find it here.

1 pound broccoli, cut into small florets
½ pound snap peas, strings removed
¼ cup cilantro leaves, chopped
3 tbsp. sesame seeds
1 tsp. nigella seeds

Dressing
4 tbsp. tahini paste
¼ cup water
1 small garlic clove, pressed
1 tsp. tamari
1 tsp. honey
1 tsp. rice wine vinegar
1 tbsp. mirin
2 tbsp. hazelnut or other nut oil

Make the dressing
Place all the ingredients in a bowl and whisk together.  The dressing should be smooth and thick but with a pourable consistency, adjust the water as necessary.  Taste and add more salt if you like.  (This will most likely be more dressing than you need for the salad.  Cover and refrigerate the leftovers.)

Bring a large pot of water to boil.  Add the broccoli and snap peas and cook for 2-3 minutes.  Drain and immediately rinse with very cold water.  Drain again and then dry with a kitchen towel.

Place the vegetables in a large bowl.  Scatter the cilantro leaves and the seeds over top.  Drizzle with dressing and serve.