Butter Bean, Broccoli, Sundried Tomato + Pesto Chopped Salad

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.

Feeds: 3-4

Ingredients

200g tenderstem broccoli
1 jar of sundried tomatoes (roughly 160g drained weight)
A few handfuls of spinach or mixed salad leaves
1 jar Queen Butter Beans - drained
2 heaped tablespoons pesto (or vegan alternative such as a cashew or pumpkin seed pesto)
40g sunflower + pumpkin seeds - lightly toasted

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Blanch the broccoli in boiling salted water for around 3-4 minutes until tender. Toast your seeds 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 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.