This salad laden with butter beans, broccolini and mushrooms is as easy to make as it is to devour.
This is a meal on its own, but would also work beautifully as a side dish. The butter beans add substance to this meal, which is packed with goodness, including kale.
- Place 1 cup of butter beans, 1 cup of edamame, lemon zest, juice and 2 Tbsp olive oil in a blender. Mix until well combined. Season with salt and pepper to taste.
- Heat the remaining oil in a large frying pan to medium heat. Add the ginger, garlic, and broccolini stalks and cook for 3 or 4 minutes. Add the remaining broccolini and mushrooms, cooking for a few minutes to soften. Add the kale to wilt and the remaining butter beans and edamame.
- Stir through the puree of beans, crème fraiche and half the parmesan, mixing until well combined. Season with salt and pepper.
- Serve while hot with the remaining parmesan.
More vegetable-filled recipes
From a satisfying satay salad to courgette fritters.
Vegetable and tofu satay salad. Drizzle the nutty, sweet-but-salty sauce over this meal, or on just about anything.
Creamy vegan eggplant and hazelnut soup. Craving something comforting? Sink into the warm flavours of this divine eggplant soup.
One-pot butter beans in vegetable herb sauce. Simple in both ingredients and method, this dish makes the perfect rustic supper.
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