SPICY BROCCOLI SALAD WITH BEAN PUREE

Ready in 20 mins Serves 4

2 heads broccoli, cut into small florets, stems peeled if desired

200g green beans, trimmed

1 cup edamame beans, peas or broad beans 2 Tbsp extra virgin olive oil

1 long green chilli, very finely chopped

1 tsp ground cumin

½ cup toasted almonds, coarsely chopped 1 tsp sumac or black sesame seeds (optional) Moroccan bean puree

2 x 400g cans white beans, rinsed and drained 2 cloves garlic, crushed

3 Tbsp tahini

2 Tbsp extra virgin olive oil

Zest of 1 lemon, finely grated

¼ cup lemon juice, or more to taste

¼ cup water

Salt and ground black pepper, to taste

To make the Moroccan bean puree, combine all ingredients in a food processor and whizz until smooth and creamy. Adjust seasonings and lemon juice to taste — it should be quite tangy. To make the salad, drop broccoli and green beans into a large pot of salted boiling water, bring to a boil and cook for 2 minutes. Add edamame beans, peas or broad beans, return to the boil and cook a further 1 minute. Drain, rinse under cold water to cool, then drain again well. Set aside. Add oil, chilli and cumin to the pot you cooked the vegetables in and cook for a couple of seconds until fragrant. Remove from heat, add blanched vegetables and toss to coat. To assemble, spread the puree on a platter and pile on the vegetables. Top with almonds and a sprinkle of sumac or sesame seeds, if using, to serve.

Annabel says:

The hidden bean puree under this salad makes it a more substantial meal, great for lunch or diner. Add grilled chicken or lamb if you need more.