Easy Broccoli and bean salad

Recipe by colin

Vegetarian

Broccoli, charred zucchini, butter bean, lots of herb & yoghurt! The flavours dialled right up with the gnarly, lemony roast

Ingredients

• 1 head broccoli, roughly chopped; stalk included
• 1 zucchini sliced into 2cm thick rounds
• 4-5 tbsp extra virgin olive oil
• 1 × 400g tin butterbeans, drained, rinsed
• Handful each flat parsley, mint leaves, roughly chopped
• Juice 1 Lemon
• Large handful baby spinach leaves
• 1/2 cup natural yoghurt
• Generous pinch sumac
• Small handful dill sprigs, roughly chopped

Instructions

1. Preheat an oven to 220C and line a baking tray with baking paper.
2. Place the broccoli into a bowl, toss with 1 tbsp olive oil and a little salt/pepper.I added some chili flakes and a little sumac too. Scatter over the lined baking tray and roast in the preheated oven for 6–8 minutes, until lightly charred and tender.
3. Meanwhile preheat a non-stick frying pan over a high heat, add 1 tbsp of olive oil and the sliced zucchini, turn the heat down to medium and sauté the zucchini for 3 minutes, turning halfway through. Add white pepper to taste.
4. In a mixing bowl, combine the butterbeans, roast broccoli, zucchini, herbs and dress with the remaining olive oil, lemon juice and seasoning. Toss well then add the spinach and toss through one more time.
5. Spoon the yoghurt over a plate, pile on the salad, sprinkle over the sumac and dill to serve.

Notes

I suggest to keep the parsley separate -the taste can be polarizing for some or at least use a lot less

Serves

2