Broccoli Salad on Bean Purée

Dinner Salad
Photo of Broccoli Salad on Bean Purée
An Annabel Langbein recipe that was a massive winner with our Christmas dinner!

Ingredients

  • SALAD
  • 2 heads broccoli, cut into florets
  • 200g green beans, trimmed
  • 1 cup edamame beans (or peas)
  • 2 tbsp olive oil
  • 1 long green chilli, finely chopped
  • 1 tsp ground cumin
  • 1/2 cup toasted almonds, chopped
  • 1 tsp black sesame seeds (optional)
  • MOROCCAN BEAN PUREE
  • 2 x 400g cans white beans, rinsed and drained
  • 2 cloves garlic, crushed
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1/4 cup water
  • Salt & pepper to taste

Method

  1. Make the bean purée - Combine all purée ingredients in a food processor and blend until smooth and creamy. Set aside.
  2. Blanch the vegetables - Steam or boil broccoli and green beans for 2 minutes. Add edamame beans and cook for 1 more minute. Rinse under cold water and drain well.
  3. Flavour the veg - In the same pot (now empty), heat olive oil, chilli, and cumin for a few seconds until fragrant. Remove from heat, add the blanched vegetables, and toss to coat.
  4. Assemble - Spread the bean purée onto a platter. Top with the warm vegetable mix, then sprinkle with chopped toasted almonds and black sesame seeds (if using).