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

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