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Recipe details
Anchovy & Cannellini Caesar Salad with Roast Sweet Potato, Tenderstem Broccoli & Hard Italian Cheese
A fresh Caesar-style salad with responsibly sourced marinated anchovies, Tenderstem broccoli, cannellini beans, roast sweet potato and a creamy mustard and Italian hard cheese dressing.
35 mins
530 kcal
None
Allergens
MustardFishSoyaMilkEggs
Ingredients
2 tsp Dijon mustard100g anchovy fillets, simply marinated2 tsp pumpkin seeds1 little gem lettuce230g cannellini beans1 tbsp tamari80g greek style yoghurt20g Italian hard cheese1 garlic clove180g Tenderstem broccoli1 onion1 sweet potato
Prep
- Dice the sweet potato and roast until tender and golden.
- Slice the onion and roast or pan-fry until softened.
- Trim the Tenderstem broccoli and cook until just tender.
- Drain and rinse the cannellini beans.
- Chop the little gem lettuce.
- Mix Dijon mustard, tamari, Greek style yoghurt, grated garlic and Italian hard cheese into a creamy dressing.
- Toss lettuce, beans, broccoli, onion and sweet potato with the dressing.
- Top with marinated anchovies, pumpkin seeds and extra Italian hard cheese.