Broccoli bean salad recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 200g Tenderstem broccoli, larger stems sliced in half
• 1 red pepper, cut into small chunks
• ½ x 400g tin borlotti beans, drained and rinsed
• 50g pea shoots or watercress
• 25g hazelnuts, toasted and chopped
• ½ tbsp sesame seeds, toasted
• ½ small red onion, sliced
• 100ml white wine or cider vinegar
• 1 tbsp caster sugar
• 1 tsp sea salt
• 150g thick Greek yogurt
• a squeeze of lemon
• 1 small garlic clove, crushed
• a large handful of fresh parsley, chives and mint, roughly chopped, plus extra to serve
• 1 tsp Dijon mustard
• ½ tsp clear honey