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  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

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    Gluten-Free

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    Gluten-Free Option

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    Dairy-Free

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Home / Recipes
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Rated 4.6 by 36 users.

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
Takes:
V
G
Ve*

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

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

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.

2

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

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.

4

Tumble the salad onto a serving platter, top with the remaining seeds and tuck in.

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