Satay Broccoli and Butterbean salad

Meals

18 May

I love this recipe for many reasons. It’s one I keep making during the summer when I’m wanting a flavourful salad but still is filling and not super strenuous to make. The broccoli gets roasted and a bit charred then tossed in a satay dressing. Have it warm or chill it in your fridge for later. Is it a salad? is it a side? a main ? Honestly up to you.

I’ve made this recipe a bunch of times, swapping out the butterbeans for chickpeas and they work just as well. If you’re vegetarian of course just leave out the fish sauce, but I think it’s worth adding for a depth of flavour. If you don’t have rocket, use whatever greens you have, they’re not the main star of the show so spinach, mixed leaf, or kale would also be great in this.

This recipe can be made in advance and stored in the fridge, just leave out the rocket as it’ll wilt quickly. Also if you don’t have peanuts, roasted cashews are great too!

Satay Broccoli and Butterbean Salad

Prep Time: 20 mins · Cook Time: 15 mins · Serves: 2-3
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Ingredients:

1 large head of broccoli
200g rocket or spinach, baby leaf, whatever you like!
1 tin of butterbeans
1 red chilli
half a bunch or coriander
half bunch of mint
2 tbsp sesame seeds
handful peanuts (roughly 50g)

For the Dressing:

4 big tbsp peanut butter
2 tbsp sesame oil
1 tbsp soy sauce
2 minced garlic cloves
1/2 tin coconut milk or coconut cream
1 tbsp fish sauce
1tsp chilli flakes
1 tbsp maple syrup
2 tbsp curry powder

Directions:

Start by preheating your oven to 200c. Cut your broccoli into desired sizes and to a large baking sheet and drizzle with a bit of honey, a good amount of olive oil ( about 3 tbsp), and a pinch of salt. Once coated roast for 10-12 min, we’re mainly looking to brown them while still leaving them with a bit of bite.
While your broccoli is roasting, make your dressing. Add all of the dressing ingredients to a bowl and whisk until fully incorporated and smooth. The consistency should be thick but able to pour over the broccoli. If it’s looking too thick add a few tbsp of water to thin it or if it’s too thin add an additional tbsp of peanut butter..
Start prepping your other bits for the salad like draining and rinsing the butterbeans, roughly chop the peanuts and pick the mint off the stem. Thinly slice the red chilli. I like to just tear the coriander in half and finely chop the stems.
When your broccoli is done, remove from the oven, you can dress the broccoli and eat while it's hot or allow it to cool before dressing depending on what you're in the mood for.
PLATING - this is my favourite part, laying each element making it look full and vibrant. I like to start with the salad leaves, as a base, then scattering broccoli, butterbeans, a drizzle of satay dressing, some herbs, peanuts, sprinkle of sesame seeds and repeat the process. You can also just mix everything together and it’s gonna taste the exact same but this can be a nice time to have fun with arranging your salad, especially if you’re serving guests. Finish with drizzling dressing, last bits of peanuts, sesame seeds and scattered herbs and voila!