Prep
10 mins
Cooking
5 mins
Serves 3
Mixed
Serves: 3
200g Tenderstem Broccoli
1 Jar Of Sundried Tomatoes
1 Pack Of Florette Crispy
1 Large Jar Of Butter Beans – Drained
2 Heaped Tablespoons Of Green Pesto
40g Sunflower + Pumpkin Seeds – Lightly Toasted
Blanch the broccoli in boiling salted water for around 3-4 minutes until tender. Toast your seeds in a dry frying pan for a few minutes until they look golden and smell toasty.
Put the blanched broccoli, crispy salad leaves and sundried tomatoes onto a board and chop well into bite-sized chunks.
Tip the chopped mixture into a mixing bowl. Add the butter beans and pesto and mix well to combine. Toss through half of the seeds. Check for seasoning, adding more pesto too, if you like.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!