Charred Broccoli Salad with Cannellini Bean Puree - Wholesome Bellies

1. Charred Broccoli Salad with Cannellini Bean Puree www.wholesomebellies.com.au

2.  Prep Time: 20minutes •  Cook Time: 20minutes • Ingredients • Cannellini Bean Puree • 1 can cannellini beans • 1 clove garlic • Juice of half lemon • 1 tablespoon olive oil • 1/2 teaspoon salt • Salad • 1 large head broccoli • 1 tablespoon olive oil • 1 teaspoon salt • 1 teaspoon garlic powder • 1 cup edamame beans • 1/2 cup quinoa • 1/2 cup pine nuts • 1/2 cup cranberries • Dressing • 1 tablespoon olive oil • 1 teaspoon Dijon mustard • Juice of half lemon • 1/2 teaspoon salt

3. Method : • 1. Drain and rinse beans • 2. Place all ingredients in a food processer and blend until smooth and creamy. • 3. Boil quinoa. Once cooked, strain and place on baking tray with 1 teaspoon olive oil, ½ teaspoon of salt and garlic powder. Bake in oven for 20 minutes at 180 degrees • 4. Cut broccoli into florets, place in baking tray and drizzle with one tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon garlic powder. Bake in oven at 180 degrees for 20 minutes • 5. Thaw edamame beans in a bowl of hot water, set aside. • 6. Make dressing by mixing ingredients in a glass jar or bowl • 7. Dry roast pinenuts • Assembling • 1. Place the cannellini bean puree on the bottom of a large plate in a thin layer. • 2. Top with roasted broccoli, edamame beans, crunchy quinoa and nuts and cranberries • 3. Drizzle dressing over the top.

4. Recipe Notes • Equipment you Need • Baking tray for the broccoli • Baking tray for the quinoa • A small saucepan to boil the quinoa • A nice platter to serve it on.

5. Thankyou! fiona@wholesomebellies.com.au www.wholesomebellies.com.au 0146-250-969