Welcome to the 15-minute Kitchen Magic series. I’m on a mission to show you that cooking does not have to be a complicated, time-consuming activity which is often labeled as a chore. If you know what to do, you can turn 15 kitchen minutes into a moment of fun, functional and healthy magic.

Today, I’m cooking a creamy (but dairy-free) broccoli and asparagus salad which can be eaten cold in the office, stays good in the fridge for up to 5 days and can be frozen if you make extras. Today, I played around with tahini, a staple food in the Arabic cuisine which is a sesame paste and miso, which is the Japanese staple of fermented soybeans. Both can be easily purchased in any health store.

You can eat this salad just like this or add some grains like quinoa if you are feeling a little grainy 😉

Voila! Kitchen magic in 12 minutes…

Watch the video for time-saving tips and tricks.

Creamy Asparagus Broccoli Salad
Prep time
Cook time
Total time
Serves: 4
  • 1 bunch of organic broccoli
  • 1 bunch of asparagus (it’s OK if it’s not organic)
  • 1 box (or handful) of sprouted beans
  • 1.5 tbsp tahini paste
  • 1 tbsp miso paste (preferably white miso)
  • 1 tbsp olive oil
  • 1 inch fresh ginger root
  • 1 tbsp soya sauce
  • juice of ½ lemon or apple cider
  • water to dilute
How To Make
  1. Bring water to a boil and put in the steaming basket
  2. Chop broccoli and asparagus to ½ inch chunks, throw into the steaming basket, and steam for 5-7 minutes
  3. Prepare dressing by whisking together tahini, miso, olive oil, lemon juice and grated ginger
  4. Add water to the dressing if it’s too thick
  5. If you like the sprouted beans to be steamed, throw them in 1-2 minutes before the end of steaming
  6. Once the veggies are done, place them in a bowl and mix in the dressing
  7. Toss till all vegetables are well-covered