Michelle's FreeFrom Broccoli & Butter Bean Salad
Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free

A lovely summer salad which is substantial enough for lunch on its own. If you want to make more of a main dish of it you can add chopped chicken or ham, sardines, whatever sort of cheese you can eat or some salted roasted cashews if you can eat them.

Broccoli and butterbean salad

225g / 8oz trimmed broccoli florets
600g / 1lb 5oz cooked butter beans (freshly cooked or tinned)
juice of 1 lemon or 2 tbsp cider vinegar
3 tbsp olive oil
sea salt and freshly ground black pepper
100g / 4oz lamb’s lettuce or watercress leaves

Steam the broccoli florets for a couple of minutes only – you want them to remain slightly crunchy.
Turn the broccoli into the serving dish and warm the
butter beans through in the steamer.
Add to the broccoli and while both are still warm, dress with the lemon juice or vinegar, oil and seasoning.
Allow to cool to room temperature then add the lamb’s lettuce or watercress and toss.
Add any extras you wish and serve at once.

Serves 6 – per portion
335cals – 10g protein
23g total fat – 3.5g sat / 16g mono / 2.5g poly
23g carbohydrate of which 5g sugar
7g fibre – 22mg sodium / 0.55g salt
82mg calcium

Good Source of: Vitamin B6, C & folate

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