Crispy Butter Bean Veggie 'Caesar' Salad
with Charred Beans, Croutons and Roasted Broccoli
- Wheat
- Barley
- Cereals containing gluten
- Egg
- Mustard
- Milk
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Celery
- Mustard
This recipe is a source of protein and a source of fibre. The chicken is a source of potassium. The broccoli is a source of vitamin C and folate.
Ingredients
200 grams
Broccoli Florets
1 carton(s)
Butter Beans
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
80 grams
Green Beans
1 unit(s)
Lemon
50 grams
Aioli
(Contains: Egg, Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
10 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
1.5 tbsp
Olive Oil for the Dressing
1 tbsp
Water
½ tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Cut the broccoli florets into 2 or 3 pieces (depending on size). Drain and rinse the butter beans in a sieve.
c) Tear the ciabatta into roughly 2cm chunks.
a) Pop the broccoli, butter beans and ciabatta chunks on a large baking tray. Drizzle with oil and season with salt and pepper.
b) Sprinkle over the roasted spice and herb blend and toss to combine. Spread out in a single layer.
c) When the oven is hot, roast on the middle shelf until the butter beans and croutons are crispy and the broccoli is tender, 15-20 mins.
a) Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
b) Trim the green beans and cut into thirds.
c) Zest and halve the lemon.
a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
c) Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
d) Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
a) Put the aioli in a large bowl (you'll add all the ingredients to this bowl at the end) and add the hard Italian style cheese, wholegrain mustard, lemon juice and a pinch of lemon zest.
b) Add the olive oil, water and honey (see pantry for all three amounts).
c) Mix well with a fork to combine and set aside.
a) When everything's cooked, add the roasted butter beans, broccoli, croutons, green beans and baby gem to the bowl of dressing and toss to coat.
b) Serve with a sprinkling of remaining lemon zest on top.
