Spicy broccoli salad with bean purée
( SERVES 4 )
Photo by Annabel Langbein Media
Annabel says: The hidden bean puree under this salad makes it a more substantial meal, great for lunch or diner. Add grilled chicken or lamb if you need more.
Moroccan bean purée
- To make the Moroccan Bean Purée, combine all ingredients with salt and pepper in a food processor and whizz until smooth and creamy. Adjust seasonings and lemon juice to taste – it should be quite tangy.
- To make the salad, drop broccoli and green beans into a large pot of salted boiling water, bring back to a boil and cook for 2 minutes. Add edamame, peas or broad beans, bring back to a boil and cook a further 1 minute. Drain, rinse under cold water to cool, then drain again well. Set aside.
- Add oil, chilli and cumin to the pot you cooked the vegetables in and cook for a couple of seconds until fragrant. Remove from heat, add blanched vegetables and toss to coat.
- To assemble, spread Moroccan Bean Purée onto a platter and pile on the vegetables. Top with almonds and a sprinkle of sumac or sesame seeds, if using, to serve.
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