BROCCOLI + CANNELLINI BEAN SALAD
4 People
290 Cals
BROCCOLI + CANNELLINI BEAN SALAD
4 People
290 Cals
About the recipe
If you’re looking for a fresh, nourishing and flavour-packed salad that delivers on both taste and nutrition, this warm broccoli and cannellini bean salad is a beautiful go-to.Inspired by the simplicity of Mediterranean cooking, this recipe brings together lightly blanched broccoli, creamy cannellini beans, fragrant herbs, briny olives and tangy feta, all tossed in a zesty lemon and extra virgin olive oil dressing. The addition of a soft yoghurt base takes it to another level — adding creaminess, balance and a restaurant-style finish.This salad is naturally rich in plant-based protein, fibre and antioxidants, making it ideal for supporting gut health, energy and metabolic wellbeing. Broccoli provides key nutrients like vitamin C and folate, while cannellini beans offer slow-releasing carbohydrates and protein to keep you feeling satisfied.Perfect served warm or at room temperature, it’s a versatile dish that works beautifully as a healthy side, light lunch or meal prep option. It pairs effortlessly with grilled fish, chicken or your favourite protein, or can be enjoyed on its own for a simple, wholesome meal.Fresh, vibrant and deeply satisfying — this is the kind of salad you’ll come back to again and again.
Nutrition Per Serving
290
Calories
17g
Fat
2g
Saturates
6g
Sugars
435mg
Salt
17g
Protein
24g
Carbs
8g
Fibre
Ingredients
- 500 g broccoli cut into small florets (2 heads)
- 250 g cannellini beans drained and rinsed (1 x 400g can)
- 1 handful fresh basil leaves
- 1 handful mint leaves chopped
- 3 spring onions finely sliced
- 2 tablespoons toasted almonds or pine nuts optional
- 2 tablespoons Sicilian olives pitted and chopped
- 2 tablespoons cranberries or sultanas optional
- 60 g feta crumbled
Lemon Olive Oil Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon raw honey
- Sea salt and cracked black pepper to taste
To Serve
- 250 ml Greek yoghurt optional, but highly recommended
Method
- Bring a large pot of salted water to the boil.
- Add the broccoli and cook for 2 minutes, until bright green and just tender.
- Drain immediately and allow to steam dry slightly — keeping the broccoli warm enhances the flavour of the salad.
- Place the warm broccoli into a large bowl.
- Add the cannellini beans, basil, mint, spring onions, toasted nuts, olives and cranberries or sultanas if using.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper until well combined and glossy.
- Pour the dressing over the salad and toss gently to combine, allowing the warm broccoli to absorb all the flavours.
- Spread the Greek yoghurt onto a serving platter.
- Pile the warm broccoli salad over the top and finish with crumbled feta.
- Garnish with extra basil and mint leaves and a final drizzle of olive oil if desired.
- Serve warm or at room temperature.
NOTES + INSPIRATION
Tossing the dressing through warm broccoli allows it to absorb beautifully, creating a deeper, more rounded flavour. Balance is everything
You’ve got salty (feta, olives), sweet (cranberries), fresh (herbs), creamy (beans + yoghurt) and bright (lemon) — this is what makes it so addictive. Make it your own
Add grilled chicken, tuna or boiled eggs for extra protein, or toss through warm pasta or rice or barley. Meal prep friendly
This salad keeps beautifully for up to 3 days in the fridge, making it perfect for easy lunches or entertaining. No yoghurt?
It’s still delicious without it — the yoghurt just adds a creamy, restaurant-style finish. Serving ideas:
Serve alongside grilled fish or chicken
Add tuna or chopped boiled eggs to boost protein
Toss through warm pasta or rice or noodles
Blend the salad, with half an avocado, minus the sultanas and feta.for a lush Green Goddess pasta sauce.
