Warm green bean salad with Tenderstem broccoli, sun-dried tomatoes and Parmesan
An easy, flavour-packed Bimi salad with fine green beans, Tenderstem broccoli and a marinade of parsley, sun-dried tomatoes and Parmesan.
Servings 4 servings
Calories 284kcal
Ingredients
The salad
- 200 g fine green beans (haricots verts), preferably fresh
- 250 g Tenderstem broccoli
- 30 g pine nuts
- A little oil
Marinade
- 70 g sun-dried tomatoes, cut into strips
- 50 ml olive oil - or the oil from the sun-dried tomatoes
- 1 handful parsley, finely chopped
- 3 sprigs basil, leaves only - finely chopped
- 2 cloves garlic, grated or crushed
- 50 g Parmesan, crumbled/coarsely grated
- Salt and pepper
Instructions
The marinade
- Mix the marinade ingredients together and season with salt and pepper.
- Leave the marinade to stand on the worktop while you prepare the salad.
The salad
- Toast the pine nuts in a dry frying pan and set aside.
- If your green beans are fresh, rinse them thoroughly and trim off the stalk ends. If they are frozen, you can use them straight from the freezer.
- Trim the Tenderstem broccoli and halve the stems lengthways.
- Heat a little oil in a frying pan and fry the green beans and Tenderstem broccoli over a good high heat for about 5 minutes, - or until cooked to your liking. Season with salt and pepper.Both vegetables should still have some bite.
- Tip them into a bowl and toss well with the marinade. You can also toss them with the marinade in the pan, - some of the Parmesan will simply melt a little from the heat of the pan.
- Arrange on a plate, scatter with the pine nuts and serve straight away while the salad is still warm.
Nutrition
Calories: 284kcal | Carbohydrates: 17g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 224mg | Potassium: 898mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1194IU | Vitamin C: 18mg | Calcium: 206mg | Iron: 4mg