Plum season is upon us and so today’s lunch is a simple plum and charred broccoli salad with an addictive almond and ginger dressing. It also features plenty of baby spinach and zoodles for an extra nutritional boost. Thanks to all the fibre, it makes a nice, filling (yet light) lunch – ideal warm weather food!
The almond dressing is my latest obsession, I could happily eat it slathered on everything or even on its own, with a spoon. Try and find roasted almond butter as it really improves the overall flavour. I tend to make my own almond butter (here is how, if you’re curious) as shop bought is prohibitively expensive here and never as nice, in my humble opinion. I always roast my almonds prior to turning them into an almond butter. Roasting the almonds gives the sauce a much greater depth of flavour. Making your own nut butter is fairly easy and even a low-tech (like my 6 year old, run of the mill Kenwood) food processor manages the job just fine.
½ cup roasted almond butter (homemade is best) 2 tbsp tamari / soy sauce 2 tbsp mirin (or 4 tsp maple syrup) 4 tsp rice vinegar or 2 tbsp lime juice 4 tsp finely grated ginger
