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Tenderstem Broccoli and Bean Salad

Crisp, green and crunchy with nuts.
Tenderstem Broccoli and Bean Salad
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You Will Need:

  • 300 g tenderstem broccoli
  • 300 g young green beans
  • 1 T (15 ml) olive oil
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) chopped raw almonds, dry roasted in a frying pan
  • Ina Paarman’s Balsamic Vinaigrette

Method:

Toss the broccoli and beans with a little olive oil (to preserve colour). Season with Vegetable Spice.

Steam until just done.

Toast the almonds in a dry frying pan until just golden.

This can be done in advance.

Dish up the steamed vegetables onto a salad plate.

Leave to cool.

Dress before serving with Balsamic Vinaigrette and sprinkle over the nuts.

Tenderstem Broccoli and Bean Salad

Crisp, green and crunchy with nuts.
Tenderstem Broccoli and Bean Salad

You Will Need:

  • 300 g tenderstem broccoli
  • 300 g young green beans
  • 1 T (15 ml) olive oil
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) chopped raw almonds, dry roasted in a frying pan
  • Ina Paarman’s Balsamic Vinaigrette

Method:

Toss the broccoli and beans with a little olive oil (to preserve colour). Season with Vegetable Spice.

Steam until just done.

Toast the almonds in a dry frying pan until just golden.

This can be done in advance.

Dish up the steamed vegetables onto a salad plate.

Leave to cool.

Dress before serving with Balsamic Vinaigrette and sprinkle over the nuts.

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