Serves 4
This is a great midweek meal full of fresh, crunchy veg and a moreish peanut dressing. The beans and their naturally creamy texture brings the whole dish together whilst being an excellent source of fibre and protein, helping to maintain healthy digestion.
500g tenderstem broccoli halved
30g coriander, roughly chopped
2.5 tbsp soy sauce
2 tsp toasted sesame oil
3 tsp maple syrup
30ml water, warm
60g spring onion,finely sliced on an angle
350g edamame (frozen)
500g cucumber, finely sliced (seeds scooped out)
5 tbsp peanut butter, smooth
2 tsp black sesame seeds
2 cannellini beans (can), drained and rinsed
1-2 lime, juiced (use more limes if they aren't that juicy)
1 red chilli, finely sliced (optional)
Bring a saucepan of water to the boil and add the broccoli and edamame beans. Once boiling, cook for 3 minutes then drain the veg and rinse under cold water. Drain again really well and set aside until later - you want the vegetables to be as dry as possible before mixing with the dressing.
For the dressing, whisk together the peanut butter, soy sauce, sesame oil, lime juice and maple syrup until smooth, then use water to thin the dressing out. Check for seasoning. You may need more or less water depending on the juiciness of your limes.
Mix all the vegetables together with coriander and cannellini beans, then serve drizzled with peanut dressing and garnished with spring onions, chilli and black sesame seeds. (If you are making this recipe for a lunchbox, keep dressing separate and add just before serving).
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