Charred Broccoli Salad with Cannellini Bean Puree - Wholesome Bellies
                     Charred Broccoli 
Salad with 
Cannellini Bean 
Puree
www.wholesomebellies.com.au
 PREP TIME: 20 minutes
 COOK TIME: 20 minutes
Ingredients
Cannellini Bean Puree
•  1 can cannellini beans
•  1 clove garlic
•  Juice of half lemon
•  1 tablespoon olive oil
•  1/2 teaspoon salt 
Salad
•  1 large head broccoli
•  1 tablespoon olive oil Dressing
•  1 teaspoon salt •  1 tablespoon olive oil
•  1 teaspoon garlic powder •  1 teaspoon Dijon mustard
•  1 cup edamame beans •  Juice of half lemon
•  1/2 cup quinoa •  1/2 teaspoon salt
•  1/2 cup pine nuts
•  1/2 cup cranberries
Method :
1. Drain and rinse beans
2. Place all ingredients in a food processer and blend until smooth and creamy.
3. Boil quinoa. Once cooked, strain and place on baking tray with 1 teaspoon 
olive oil, ½ teaspoon of salt and garlic powder. Bake in oven for 20 minutes at 
180 degrees
4. Cut broccoli into florets, place in baking tray and drizzle with one 
tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon garlic powder. Bake in 
oven at 180 degrees for 20 minutes
5. Thaw edamame beans in a bowl of hot water, set aside.
6. Make dressing by mixing ingredients in a glass jar or bowl
7. Dry roast pinenuts
 Assembling
1. Place the cannellini bean puree on the bottom of a large plate in a thin 
layer.
2. Top with roasted broccoli, edamame beans, crunchy quinoa and nuts and 
cranberries
3. Drizzle dressing over the top.
Recipe Notes
Equipment you Need
•   Baking tray for the broccoli
•  Baking tray for the quinoa
•  A small saucepan to boil the quinoa
•  A nice platter to serve it on.
Thankyou
!
0146-250-969 www.wholesomebellies.com.au [email protected]
.au