Credit: Extracted from Hungry Woman by Pauline Cox (Ebury Press, £27) Photography by Luke Albert

"This delicious salad is a nutrient powerhouse. It takes minutes to whip up, with all that walnut goodness and broccoli brilliance leaving you full and satisfied."

Serves 2 


  • 1 head of broccoli
  • 1 small red onion
  • A handful of walnuts
  • 3 heaped tbsp natural or coconut yoghurt
  • 4 tbsp black tahini & miso dressing (see below)
  • A handful of pomegranate seeds


  1. Cut the broccoli into florets, and steam or gently boil them for 5 minutes until tender. Drain and rinse under cold water to prevent further cooking.
  2. Dice the red onion and roughly chop most of the walnuts, leaving a few pieces to serve.
  3. In a mixing bowl, combine the yoghurt and 3 tablespoons of the black tahini & miso dressing (see below).
  4. Add the broccoli, red onion and walnuts to the mixing bowl with the yoghurt and stir to coat.
  5. Plate up and finish with the remaining walnut pieces, drizzle over the remaining 1 tablespoon of the Black tahini & miso dressing and scatter over a few pomegranate seeds.

Black tahini & miso dressing

Makes 4 servings

"Black tahini is an exceptionally rich source of antioxidants; in traditional Chinese medicine, black sesame seeds are considered to be highly anti-ageing. It is also an excellent source of magnesium and calcium."


  • 1 tbsp black sesame tahini paste
  • 4 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp raw apple cider vinegar
  • 1 tsp miso paste
  • 1 tsp salt


  1. Add the tahini, olive oil, both vinegars, miso and salt to a bowl and whisk together with a fork until combined.
  2. Keep refrigerated and use within 5 days. It will thicken slightly in the fridge, so mix it up with a fork, loosen with a little olive oil or keep at room temperature for 30 minutes before serving.