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Broccoli, butterbean and basil salad

I seem to have slipped into making pretty uninspired salads for work lunches recently, so this time I wanted something a little more coherent, with complementary flavours and textures.
Enter broccoli and basil!
I go through phases with broccoli, sometimes I can take it or leave it and other times I really crave it. It’s so nice in salads and paired with basil makes a lovely dish for the end of summer.
I’ve also added butterbeans for a creamy texture, olives and sun dried tomatoes to complement the basil, and cucumber for crunch. Lovely!

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Broccoli, butterbean and basil salad

serves 2


1 medium head of broccoli, cut into florets
1 400 g tin of butterbeans, drained
30 g fresh basil
3 tbsp water (save it from steaming the broccoli if possible)
1 tbsp white balsamic vinegar
4 sun dried tomatoes from a jar, and 1 tbsp of the oil
20 small olives
about 6 cm cucumber, diced
salt and pepper


Steam the broccoli until just cooked. I did mine for 3 minutes in the microwave, with a little water.
Pick and separate about 1/3 of the basil leaves and set aside.
Blitz the rest with the oil from the tomato jar, vinegar, water, and salt and pepper.
Mix together the drained broccoli, butterbeans, olives and dressing. Leave to cool completely and then fold through the cucumber and basil leaves.


By E.

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Vegetable daal with herbed broccoli

This is another one of my work lunches, full of vegetables, herbs and spices and lots of satisfying flavours.

Daal is always a great choice for lunch, it’s filling but not heavy and very versatile. The broccoli though, was surprisingly good for something so simple! I made it really just to get a bit more green into the meal, but it’s firmly on my make again list.

Vegetable daal with herbed broccoli

Vegetable daal with herbed broccoli

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