Tenderstem Broccoli and Bean Salad

Serves 6
Crisp, green and crunchy with nuts.
Recipe Category
Occasion

You will need

300 g tenderstem broccoli
300 g young green beans
1 T (15 ml) olive oil
Ina Paarman’s Vegetable Spice
½ cup (125 ml) chopped raw almonds, dry roasted in a frying pan
Ina Paarman’s Balsamic Vinaigrette

Method

Toss the broccoli and beans with a little olive oil (to preserve colour). Season with Vegetable Spice.

Steam until just done.

While the vegetables are steaming, prepare the almonds.

Toast them in a dry frying pan until just golden.

This can be done in advance.

Dish up the steamed vegetables onto a salad plate.

Leave to cool.

Dress before serving with Balsamic Vinaigrette and sprinkle over the nuts.