Charred Broccoli Salad with Cannellini Bean Puree - Wholesome Bellies

PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVES: around four to six people, but if you're using it as a side dish, it could easily feed up to eight.
When I'm really pressed for time, it's easy to skip meals and grab food that isn't nutritional. That's why I love prepping salads on a weekend if I know I have a busy week. Best way to set myself up for success. This is one of my favourite prep salads! It's quick, simple, and packed with flavour. When life gets busy, it's easy to fall into the habit of making the same boring salads, but this one is anything but dull.

Ingredients
Cannellini Bean Puree
1 can cannellini beans
1 clove garlic
Juice of half lemon
1 tablespoon olive oil
1/2 teaspoon salt

Salad
1 large head broccoli
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 cup edamame beans
1/2 cup quinoa
1/2 cup pine nuts
1/2 cup cranberries

Dressing
1 tablespoon olive oil
1 teaspoon Dijon mustard
Juice of half lemon
1/2 teaspoon salt

Method
>Drain and rinse beans
>Place all ingredients in a food processer and blend until smooth and creamy.
>Boil quinoa. Once cooked, strain and place on baking tray with 1 teaspoon olive oil, ½ teaspoon of salt and garlic powder. Bake in oven for 20 minutes at 180 degrees
>Cut broccoli into florets, place in baking tray and drizzle with one tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon garlic powder. Bake in oven at 180 degrees for 20 minutes
>Thaw edamame beans in a bowl of hot water, set aside.
>Make dressing by mixing ingredients in a glass jar or bowl
>Dry roast pinenuts

Assembling
>Place the cannellini bean puree on the bottom of a large plate in a thin layer.
>Top with roasted broccoli, edamame beans, crunchy quinoa and nuts and cranberries
>Drizzle dressing over the top.

Recipe Notes
EQUIPMENT

>Baking tray for the broccoli
>Baking tray for the quinoa
>A small saucepan to boil the quinoa
>A nice platter to serve it on.