Tenderstem broccoli and cannellini salad
Sourdough, tenderstem broccoli and cannellini bean salad is a wonderfully filling salad you can eat on its own or along side some ripe tomatoes drizzled with olive oil and a little sea salt. The tenderstem broccoli is charred and softened and takes on a sweet flavour that is balanced by the sherry vinegar. A wonderful salad at any time of the year.
Sourdough, broccoli and cannelloni bean salad is a wonderful mix of the sharpness of sherry vinegar, the saltiness of green olives, mixed with soft cannelloni beans and sweet tender stem broccoli.
- 250 g sourdough bread
- 100 ml extra-virgin olive oil
- ½ tsp chilli flakes
- 75 g green olives
- 2 shallots finely sliced
- 1 tbsp caster sugar
- 75 ml sherry vinegar
- 120 g cannellini beans drained weight from a 400g can
- 200 g tender stem broccoli stems removed and put to one side
- Small handful fresh mint torn
- Small handful fresh basil leaves torn
Heat the oven to Gas 4/ 180°C/ 350f
Tear up or slice the bread into large bite sized pieces, then drizzle with olive oil and the chilli flakes. Put on a baking tray and bake in the oven for 10-15 minutes or until you have crisp and golden croutons.
In a large serving bowl, mix the green olives, cannellini beans, shallots, sugar, vinegar and 100ml oil. Mix in the croutons, once cooked. Season with salt and black pepper, then leave the mixture to marinate at room temperature for at least 30 minutes.
Rub a little olive oil on the broccoli stems. Heat a pan to high and cook the stems for 5-10 minutes until tender and lightly charred. Meanwhile, bring a pan of lightly salted water to the boil, add the broccoli tops and cook for 3 minutes or until just tender. Drain.
Add the broccoli tops and stems to the bread mix. Mix well so everything is coated in the dressing. Toss in the mint and basil, and serve.