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Roasted broccoli mixed grain salad

Roasted broccoli mixed grain salad

with dried apricots and satay dressing
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
106 kcal
Protein
: 
8.1g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Broccoli Florets

150 grams

Green Beans

12.5 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

40 grams

Dried Apricots

15 milliliter(s)

Rice Vinegar

1 unit(s)

Lime

1 pot(s)

Peanut Butter

1 unit(s)

Carrot

40 grams

Cashew Pieces

1 bunch(es)

Coriander

1 pouch(es)

Brown Rice & Quinoa

Not included in your delivery

2 tbsp

Water

Energy (kJ)445 kJ
Energy (kcal)106 kcal
Fat1.8 g
of which saturates0.4 g
Carbohydrate11.1 g
of which sugars7.9 g
Dietary Fibre7.8 g
Protein8.1 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • Preheat the oven to 200 degrees. 
    - Pop the broccoli on a baking tray. Drizzle with oil and season with salt and pepper.  
    - Roast on the middle shelf of the oven until slightly charred and tender, 15 mins. 
2
  • Meanwhile, trim the green beans then chop into thirds.
    - Roughly shop the coriander (stalks and all).
    - Trim the spring onions then slice thinly. Trim, then coarsely grate the carrot. Peel and grate the garlic (or use a garlic press).
3
  • Heat a glug of oil in a large frying pan over medium-high heat. 
    - Once hot, add the green beans. Sir-fry for 3-4 mins
    - Stir in the garlic, half the spring onion and the rice vinegar 
    - Fry for 2 mins more.  
4
  • Pop the brown rice and quinoa and the carrot into the frying-pan. 
    - Break up any large clumps with a wooden spoon. 
    - Cook, stirring occasionally for 3 mins. 
    - In the meantime, roughly chop the apricots. Zest the lime and cut into quarters. 
5

- Pop the peanut butter into a small bowl. 
- Mix in the soy sauce (see ingredients for amount) and the juice from half the lime. 
- Add the water for the dressing (see ingredients for amount) and stir well until completely combined. 
- Taste and season with salt, pepper and more lime juice as needed. TIP: You want it to be pouring consistency!

6
  • Once cooked, add the roasted broccoli to the stir-fry. 
    - Stir through the apricots, cashews, coriander and lime zest. 
    - Serve in bowls with the satay dressing drizzled all over. Finish with the remaining spring onion and any spare lime wedges popped on the side. 
Meal right image

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