for 4 person

Vegetables

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

Bread

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

Salad

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

How it's done

Vegetables

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.

Bread

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.

Salad

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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