Roasted Broccoli Salad with Crispy White Bean Crumble & Lemo

• 总时间: 52 minutes

配料

Charred, crispy, creamy, tangy, cold — every texture in one bite.

Salad:

2 lbs broccoli, finely chopped

1 red onion, chopped

4 tbsp olive oil

1 1/2 tsp salt

1 tsp paprika

1/2 tsp fresh dill

1/3 cup golden raisins, chopped

1/2 cup chopped roasted almonds,

1/4 cup chopped parsley

1 15 oz can white beans, rinsed and drained

3 mini cucumbers, sliced

Dressing:

1/4 cup olive oil

1/4 cup Greek yogurt

Juice and zest of 1 lemon

1 tbsp capers, chopped

1 clove garlic, minced

1 tbsp maple syrup

1 tsp Dijon mustard

1/2 tsp salt

1/2 tsp dried oregano

Pepper to taste

3 tbsp finely shredded parmesan cheese

步骤

Preheat the oven to 425. Line one sheet pan with parchment paper and another sheet pan without. Place the one without in the oven while it preheats.

Add the broccoli and the red onion to a bowl, with 2 tbsp olive oil, 1 tsp salt and the paprika and toss. Add the veggies to the hot sheet pan and roast for 30-35 minutes.

Pat the white beans dry, then roughly chop. Add the white beans to the other sheet pan, add 1 tbsp olive oil, salt and dill and toss and roast for about 20 minutes, tossing halfway.

Make the dressing. Add all ingredients to a jar and shake. For a thinner consistency, add water 1 tsp at a time.

When the broccoli has cooled, toss it with the cucumber. When the white beans have cooled, toss it with the raisins, parsley and almonds. Plate the broccoli, top with the crumble and dress as desired.