Butter Bean, Broccoli, Sundried Tomato and Pesto Chopped Salad

by Bold Bean Co
Star 4.2
    15m prep time
    15m total time
    Easy level
    6 ingredients

Another speedy lunch time chopped salad for you! This time: broccoli, spinach, sun-dried tomatoes, pesto and toasted seeds. Stirred through with our QUEEN BUTTER BEANS, giving it that kick of fibre, protein + SATISFACTION. Now that’s lunch sorted for the week.

Method

Based on 2 servings, adjust as needed.

Step 1

Blanch the broccoli in boiling salted water for around 3-4 minutes until tender. Toast your seeds (if not already toasted) in a dry frying pan for a few minutes until they look golden and smell toasty.

Step 2

Put the blanched broccoli, salad leaves and sundried tomatoes onto a board and chop well into bite-sized chunks.

Step 3

Tip the** chopped mixture** into a mixing bowl. Add the drained butter beans and pesto and mix well to combine. Toss through half of the seeds. Check for seasoning, adding more pesto too, if you like.

Step 4

Tumble the salad onto a serving platter, top with the remaining seeds and tuck in.
  • Ingredients
  • Based on 2 servings
  • 160g Sundried Tomatoes, drained weight 1 x Sainsbury's Marinated Sundried Tomatoes 140g
  • 200g Tenderstem Broccoli 1 x Sainsbury's Tenderstem Broccoli 200g
  • 1 jar Queen Butter Beans, drained 1 x Bold Bean Co Queen Butter Beans 570g
  • 40g Sunflower and Pumpkin Seeds, lightly toasted 1 x Sainsbury's Toasted Pumpkin & Sunflower Seeds 100g
  • 50g Spinach, or any mixed leaves 1 x Sainsbury's Spinach Watercress & Rocket 100g
  • 2 heaped tbsp Pesto, or vegan alternative such as a cashew or pumpkin seed pesto 1 x Sainsbury's Green Pesto 190g
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