Plant-based meals

Vegetarian at its best

SWEET & SOUR BROCCOLINI & CANNELLINI BEAN SALAD SERVES 4 HANDS-ON TIME 15 minutes COOK TIME 10 minutes

Salt (see recipe method)

1 bunch of broccolini, ends trimmed olive oil, for cooking

1 red onion, finely sliced

4 garlic cloves, finely chopped

100g raisins

400g can cannellini beans, drained and rinsed finely grated zest and juice of 1 lemon

½ bunch of flat-leaf parsley, leaves picked

and roughly chopped

50g parmesan

1 Fill a large saucepan with water and bring it to a rolling boil over high heat. Season the water generously with salt, enough to make it as salty as the sea. Add the broccolini and cook for 2 minutes or until the stems are still slightly crunchy. Remove the broccolini and plunge it into cold water to stop it cooking.

2 Heat a splash of olive oil in a large frying pan over medium heat. Add the onion and gently fry for 2 minutes. Stir in the garlic and cook for another 2 minutes or until softened.

3 Drain the broccolini and add it to the pan, along with the raisins, cannellini beans and lemon zest and juice. Give everything a good toss. Check and adjust the seasoning and add a little more olive oil if the mixture seems a bit dry.

4 Scatter over the parsley and give everything one last mix, then transfer the whole lot to a serving bowl. Finely grate the parmesan over the top and serve.

NUTRITION (per serve) 1088kJ/260 cal. Protein 12.8g. Carbs 30.7g. Sat fat 2.9g. Fibre 9.2g. Sodium 416mg.