Roasted broccoli + chipotle tahini salad

Recipe
Written By pollen + grace


Recipe:

roasted broccoli + chipotle tahini salad

PLANT-BASED | GLUTEN FREE

Total time: 20 mins
Serves: 2

We can’t get enough of this roasted broccoli and butterbean salad. Inspired by a recipe we loved at Lebab, it brings together some of our favourite flavours: smoky chipotle, roasted broccoli, and creamy tahini, and we’ve added roasted butter beans and a sprinkle of toasted almonds for crunch. Simple, nourishing, and seriously delicious, it’s the kind of salad you’ll want on repeat.

INGREDIENTS

For the dressing:

  • ¼ cup of tahini

  • 1 tsp of chipotle paste

  • Splash of water

  • Juice of ½ a lemon

  • 1 garlic clove 

  • 1 tsp of apple cider vinegar

Salad:

  • 150g Tenderstem broccoli 

  • 150g Purple sprouting broccoli 

  • 50g Roasted flaked almonds 

  • 1 tin of butter beans

  • Olive oil 

  • Garlic

  • Salt + pepper

METHOD

To make the dressing: 

  • Whisk tahini, chipotle, lemon juice, vinegar, and garlic together.

  • Gradually add water until you reach a pourable, creamy consistency.

  • Season with salt to taste. Set aside.

For the broccoli + beans:

  • Wash your butter beans and pat dry, then toss with olive oil, salt and pepper. Add these to one half of your oven proof dish.

  • Trim off any woody ends of the broccoli and halve thick stems lengthwise. Season with salt, pepper, garlic + olive oil. 

  • Add the broccoli to the beans and roast everything together for 10-15 minutes, until slightly charred and golden.

To serve:

  • Add a couple of spoonfuls of your chipotle tahini dressing to the centre of your plate. Add the roasted broccoli on top, then some roasted butter beans.

  • Finish with an extra drizzle of dressing and toasted flaked almonds on top.

pollen + grace
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