Charred broccoli, borlotti bean and hazelnut salad
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Charred broccoli, borlotti bean and hazelnut salad
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
467Kcal
Fat
25gr
Saturates
7gr
Carbs
29gr
Sugars
20gr
Fibre
12gr
Protein
17gr
Salt
2.8gr
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Natalie Seldon
Natalie is an award-winning food writer, author, cook, and food and prop stylist who's recently published her debut cookbook, The Goodness Of Nuts & Seeds (Kyle Books, £9.99). In her eyes, a home kitchen is a place of creative, enjoyable cooking, which should be simple, fresh and tasty! Visit Natalie's website at Prettyediblestylist.com and follow her @prettyediblestylist.
See more of Natalie Seldon’s recipes
Ingredients
- 1 tbsp olive oil
- 200g Tenderstem broccoli, larger stems sliced in half
- 1 red pepper, cut into small chunks
- ½ x 400g tin borlotti beans, drained and rinsed
- 50g pea shoots or watercress
- 25g hazelnuts, toasted and chopped
- ½ tbsp sesame seeds, toasted
For the quick-pickled onions
- ½ small red onion, sliced
- 100ml white wine or cider vinegar
- 1 tbsp caster sugar
- 1 tsp sea salt
For the herbed yogurt dressing
- 150g thick Greek yogurt
- a squeeze of lemon
- 1 small garlic clove, crushed
- a large handful of fresh parsley, chives and mint, roughly chopped, plus extra to serve
- 1 tsp Dijon mustard
- ½ tsp clear honey
Step by step
Get ahead
You can prepare the different salad elements 1 day ahead, layering up the veg, beans, onions, leaves and seeds in a lunchbox. Store the dressing in a separate container, to add when you eat.
- Begin by making the quick-pickled onions. Put all the ingredients in a small pan and bring to the boil. Turn down the heat and gently simmer for 10 minutes or until they have softened and turned pink. Drain the liquid and set the onions aside to cool.
- Heat the oil in a large frying pan on a medium heat and cook the broccoli and pepper, turning occasionally, for 5 minutes, or until softened and slightly charred. Season lightly and set aside.
- Prepare the dressing by whisking together all the ingredients with some seasoning. Set aside until needed.
- Divide the vegetables, beans, onions and pea shoots between two bowls. Sprinkle each with the hazelnuts and seeds; top with a spoonful of herbed yogurt and extra herbs. Add more dressing on the side.
