Garlicky Broccoli Beans
Serves: 2
Cooks In: 20 minutes
- Make the pesto by adding all the ingredients together in a blender and blend until smooth. You may need to add water to reach desired consistency.
- Blanch the broccoli by placing it in boiling water for 2-3 minutes, then place in cold water, drain and set to one side.
- Place a large pan on a medium heat and add in some extra virgin olive oil. Add the broccoli, courgette, cannellini beans, cherry tomatoes and garlic. Let this cook for around 5-8 minutes.
- Place this all in a large bowl and stir in the yoghurt, lemon zest, pepper and salt and pepper to taste.
Ingredients
- 1 head of broccoli, cut into bite sized pieces
- 2 large garlic cloves, crushed
- Extra virgin olive oil
- 1 x can cannellini beans
- 12 cherry tomatoes
- 1 small courgette, finely sliced
- 2 tbsp plain yoghurt (I use plain coconut yoghurt)
- Zest of ½ a lemon
- Salt and pepper
GARLICKY PESTO DRESSING
- 40g almonds (or sunflower seeds for a nut free alternative)
- 2 garlic cloves
- Handful of fresh basil
- Juice of half a lemon
- 4 tbsp extra virgin olive oil
- 4 tbsp water
- 1 tsp nutritional yeast
- 1 tsp chilli flakes
- Salt and pepper, to taste
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