Cannellini bean salad with tapenade, almonds and roasted broccoli

This is such a great recipe to take on a picnic or make ahead for work lunches. Mostly because it’s so easy and seems to improve in flavour if left at room temperature for a couple of hours before eating, but also because it’s so easy, filling and delicious!

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Ingredients

2 cups cannellini beans or 2 x 400g cans cannellini beans, drained and rinsed

2 bunches broccolini

2 tbsp olive oil

1/2 cup flaked almonds, lightly toasted

1 handful dill, finely chopped

1/2 tub of Fresh Fodder Mediterranean Tapenade

Method

If using dried cannelleni beans, soak them overnight then drain and place in a big pot of cold water. Cook for about 40 minutes or until beans are tender and completely cooked through. Drain and transfer to a serving bowl.

 

Preheat oven to 200C. Place the broccolini on a small roasting tray and drizzle with olive oil. Cook for about 15 minutes. Transfer to a board and roughly chop.

 

To the bowl of cooked beans, add 1/2 tub Fresh Fodder Mediterranean Tapenade, the almonds and dill and gently stir to combine. Add in the broccolini, stir again and serve.

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