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Bean and broccoli salad
Nutrition facts per serving:
- Energy in kcal about 332
- Fat about 21g
- Carbohydrates about 20g
- Protein about 12g
This is needed
This is needed
for 4 people
Vegetables
- 500 g beans
- 300 g broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick
- salted water, boiling
Bread
- 2 tbsp olive oil
- 2 garlic clove, squeezed
- 40 g hazelnuts, coarsely chopped
- 80 g bread, cut into cubes
- 30 g pine nuts
- 0.25 tsp salt
Salad
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- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 organic lemon, grated zest and 2 tbsp of juice
- 0.25 tsp salt
- 30 g Micro Greens
- a little pepper
And that's how it's done
And that's how it's done
Vegetables
Parboil the beans in boiling salted water for approx. 10 mins. Add the broccoli florets and stem, continue to cook for approx. 4 mins., drain, plunge immediately into ice-cold water, drain.
Bread
Heat the oil in a non-stick frying pan. Add the bread, hazelnuts and pine nuts, toast until golden brown. Add the garlic and fry briefly, season with salt.
Salad
Mix the balsamic, oil, lemon zest and lemon juice in a bowl, season. Add the vegetables, mix, serve on a platter. Top with the bread, nuts and microgreens.
