Super Green Salad

Super Green Salad

Super Green Salad


To feed 4 as a main course or 6 as a generous side dish, you will need…


600g Tenderstem broccoli, cut in half, widthways

1/2 cucumber, chopped into 1 cm cubes

4 spring onions, finely chopped

1 tin of butterbeans, drain, rinsed and padded dry

4tbsp sesame seeds

1 tsp caraway seeds, ground in a pestle & mortar, or left whole

3 springs of dill, roughly chopped (optional)

4 springs of mint, leaves only, roughly torn

150g vegan cheese of your choice, crumbled (we use Violife Greek Style)

3 tbsp extra virgin olive oil

Juice of 1 lemon

Sea salt

Freshly ground black pepper


1. Allow a large pan of water to come to the boil, plunge the Tenderstem into the boiling water to blanch for 1 minute. Drain, rinse it under cold water and set aside in the colander, to allow any excess water to drain away.

2. Place a shallow frying pan on a medium to high heat and toast the sesame seeds until they turn golden, tossing regularly. Transfer them to a bowl or plate to cool.

3. In the same pan, drizzle in 1 tbsp of olive oil, tumble the butterbeans in and, tossing them regularly, allow them to turn golden and crispy, then transfer them to the bowl with the sesame seeds to cool.

4. Mix the Tenderstem, butterbeans and sesame seeds with the rest of the ingredients.

5. Season to taste and serve.