Tenderstem Broccoli Salad with Borlotti Beans, Parsley, Red Onion and Tomato
- Preparation Time10 mins
- Cooking Time5 mins
- Serves4
- DifficultyEasy
200g Tenderstem broccoli 2? strips
1 x 400g tin borlotti beans drained
½ red onion sliced
4 ripe tomatoes roughly chopped
1 bunch parsley shredded
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt and cracked black pepper
Bring a medium pan of salted water to the boil, add the Tenderstem and cook for 1 minute. Drain, cool under cold running water and set aside.
Mix together in a large bowl all remaining ingredients including the Tenderstem, season with salt and pepper and serve.
Recipe courtesy of Tenderstem Broccoli