Roasted broccoli and white bean salad
Originally from Del's Cooking Twist
- Prep
- 15 mins
- Cook
- 25 mins
- Serves
- 4
Ingredients
- 1 large head broccoli, cut into florets
- 2 tbsp extra virgin olive oil
- sea salt
- 150g baby spinach
- 150g feta
- 1 can white beans
- 1/2 red onion
- 3 tbsp tahini
- 1/2 lemon
- 1 tsp Dijon mustard
- 1 tbsp maple syrup (or honey)
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- salt and freshly ground pepper
Instructions
- Roast broccoli with olive oil and sald for 10-15 minutes.
- Make the vinaigrette by mixing the mustard, maple syrup, vinegar, olive oil, and salt and pepper.
- In a large bowl, mix spinach, roasted broccoli, feta, white beans and red onions. Mix in the vinaigrette
- Mix tahini and lemon juice until smooth, adding water to thin if needed. Toss this through the salad just prior to serving.