I felt like a fresh, delicious salad for my work lunches recently – my go to really! This roast broccoli cannellini bean salad was the result and I was a very happy camper. Plus, it’s super simple to whip up which is always something I look for!
Ingredients List
- 2 medium broccoli
- Olive oil
- 2 tins cannellini beans
- 3 medium radish
- 2 cups baby spinach
- 1/4 cup fresh mint
- 100g feta
- 1/4 cup flaked almonds
- Juice and zest of a lemon
- 1/4 cup olive oil
- 2tsp dijon mustard
- Salt and pepper
Steps
- Preheat oven to 180C
- Chop the broccoli into florets and toss in some olive oil
- Place on a lined baking tray and roast for 20 minutes, turning once, until slightly charred
- Meanwhile, drain and rinse the cannellini beans and place in a serving bowl
- Thinly slice the radish and add to the serving bowl with the spinach
- Add the roast broccoli then toss to combine
- Top with the mint, crumbled feta and flaked almonds
- Whisk together the lemon juice and zest, olive oil and mustard, taste and season
- Drizzle over the salad and gently combine
That’s all there is to this broccoli cannellini bean salad! I love that the beans make this substantial enough salad to have for lunch, and the radish is excellent for some crunch. Feta and a lemony-mustard dressing are always good in my books – salty, zesty and delicious. Simple definitely doesn’t equal boring in this case!
I think this broccoli cannellini bean salad will be making a repeat appearance on my menu plan this year. It works well as a picnic dish as well – the broccoli is just as delicious once it has cooled down. Just keep the dressing and flaked almonds on the side until you’re ready to serve.
Who wants to give this roast broccoli cannellini bean salad a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!