Bean and broccoli salad

Bean and broccoli salad

Total: 30 min. | Active: 30 min.
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 332 kcal
, Fat: 21 g
, Carbohydrate: 20 g
, Protein: 12 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g beans
salted water, boiling
300 g broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick


2 tbsp olive oil
80 g bread, cut into cubes
40 g hazelnuts, coarsely chopped
30 g pine nuts
2 garlic cloves, squeezed
¼ tsp salt


3 tbsp balsamic vinegar
2 tbsp olive oil
1 organic lemon, grated zest and 2 tbsp of juice
¼ tsp salt
a little pepper
30 g Micro Greens
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How it's done

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Parboil the beans in boiling salted water for approx. 10 mins. Add the broccoli florets and stem, continue to cook for approx. 4 mins., drain, plunge immediately into ice-cold water, drain.


Heat the oil in a non-stick frying pan. Add the bread, hazelnuts and pine nuts, toast until golden brown. Add the garlic and fry briefly, season with salt.


Mix the balsamic, oil, lemon zest and lemon juice in a bowl, season. Add the vegetables, mix, serve on a platter. Top with the bread, nuts and microgreens.

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