Prep
10 mins
Cooking
5 mins
Serves 4
Mixed
Serves: 4
150g tenderstem broccoli
175g Florette Mixed
150g mangetout
Croutons, to serve
For the dressing:
1 x 400g tin cannellini beans, drained and rinsed
45g spinach
15g coriander
15g parsley
½ small garlic clove
1 lemon, juiced
50ml olive oil
30ml water
1. Put a pan of water on to a gentle simmer, add in the broccoli and simmer for 3 mins until soft with a little bite. Leave to cool completely.
2. To make the dressing put all the ingredients into a blender and blitz until smooth, season to taste.
3. Put the broccoli, Florette leaves and mangetout into a bowl along with half the dressing and toss together. Serve with the remaining sauce on the side and croutons.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!