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Broccoli, Broad Bean & Beetroot Salad
by Claire Winlow (follow)
Forget lifeless lettuce salads and embrace flavours and textures with this fantastic salad. It tastes great and it's good for you too.
Preparation Time: 15 minutes
Cooking Time: 2 minutes
Serves: 4
Ingredients
350g tenderstem broccoli
120g broad beans
2 cooked beetroots, sliced into small wedges
2 sticks celery
20g pumpkin seeds
Freshly ground pepper and sea salt
Dressing
2 crushed garlic cloves
4 tbsp olive oil
1 tsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
Method
Categories
#Salad
#Superood
#Healthy
Preparation Time: 15 minutes
Cooking Time: 2 minutes
Serves: 4
Ingredients
350g tenderstem broccoli
120g broad beans
2 cooked beetroots, sliced into small wedges
2 sticks celery
20g pumpkin seeds
Freshly ground pepper and sea salt
2 crushed garlic cloves
4 tbsp olive oil
1 tsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
Method
Simmer the broccoli and beans for a couple of minutes then drain and freshen in cold water.
Toast the pumpkin seeds in a dry fry pan.
Dice the celery and then add to the broccoli and beans.
Mix the dressing ingredients together and then pour over the broccoli, beans and celery. Mix well.
Season with salt and pepper.
Toss over the pumpkin seeds.
Just before serving add the beetroot, any earlier and you'll have a purple salad.
Categories
#Salad
#Superood
#Healthy
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