Recipe: Roasted Broccoli and Lemon Bean Salad
For those wanting to eat more plant-focused meal this summer, this is a vegetarian recipe that is fresh and full of flavour. It is light and simple – making it perfect for packed lunches, a side at summer BBQs or a healthy dinner on balmy evenings.
GREEN by Elly Pear offers over 100 healthy recipes developed for weekdays and weekends, so you’re covered for all occasions – whatever the season.
Have you tried roasted lemon slices? If you cut them really thin and then roast in a hot oven, the entire slice is totally edible (and delicious). As always, this dish is about creating contrasts; creamy beans, charred broccoli, pokey chimichurri and the vibrant zing of the roasted lemon. Layers upon layers of flavour … even in a throw-it-all-together traybake. Chimichurri is potent, so add with caution. Remember: you can always add but you can’t take away! You can also use pesto, thinned down with olive oil, if you can’t be bothered to make the chimichurri.
Serves 2
1 large head of broccoli, florets separated, stalk peeled and cut into 3mm-thick discs
1⁄4 unwaxed lemon, cut into 3mm-thick slices
1 x 400g tin of white beans, such as cannellini
2 spring onions, finely sliced Chimichurri or pesto, to serve
Olive oil (optional)
Flaked sea salt and freshly ground
black pepper
Method
Preheat oven to 200°C fan/220°C/425°F/Gas mark 7.
Roast the broccoli and lemon slices in a good drizzle of olive oil in the hot oven for 15 minutes, tossing halfway through the cooking time. Once charred in places and smelling fragrant, remove from the oven and leave the broccoli and lemon to cool to room temperature for 10 minutes.
Once cool, stir through the white beans (I use cannellini), finely sliced spring onions and a few spoonfuls of chimichurri or pesto. Season to taste before serving.
Leftovers will keep when covered and stored in the fridge for up to 3 days. To reheat, cover the tray with foil and warm in a 180°C fan/200°C/400°F/Gas mark 6 oven until piping hot.
