Broccoli, Black Bean, Aubergine and Pine Nut Salad

Cravings are something we all get from time to time. They’re not just associated with addictions to sugary processed food. They can be a sign of your body lacking particular nutrients or just generally wanting more of something nourishing. Even with my healthy diet, I get cravings from time to time and it’s especially nice to eat the craved food in abundance without an ounce of guilt. Lately, I’ve had an insatiable desire to eat broccoli. I’ve been juicing it, throwing it in smoothies and having it steamed alongside every meal. I just love it! But, that doesn’t mean I’m immune to the need for variety so I’m always trying to pair it with different ingredients and flavour combinations to keep myself constantly refreshed. I’ve found one of my favourite pairings is steamed broccoli drizzled in a minty lime juice with crispy roasted aubergine and so this delicious broccoli black bean salad has been a delicious treat of the week.Broccoli, Black bean, Aubergine and Pine Nut SaladBroccoli has such an impressive nutritional profile that it’s no wonder I can’t get enough. It’s rich in vitamin C to boost immunity, iron to support brain and muscle function and zinc which can facilitate the protection and healing of wounds. Paired with the protein rich beans and anti-bacterial aubergine, it makes for the perfect meal full of nutrients to help you feel healthy and revitalised. I particularly love the lime and mint dressing as it’s so refreshing and subtle; you only need a hint to enjoy the flavour. Until my next craving comes along, this has to be my go-to salad of the moment.

IngredientsBroccoli, Black bean, Aubergine and Pine Nut Salad

Serves 2

  • 1 head of broccoli
  • 4 large handfuls rocket
  • 1 can black beans (400g)
  • 1 aubergine
  • A handful of pine nuts

For the dressing

  • Juice from 2 limes
  • 1 tablespoon olive oil
  • A handful mint leaves
  • Pinch of salt

Method

Pre-heat your oven to 180°C.

Cut your broccoli into chunks and thinly slice your aubergine. Place the aubergine in a baking tray, drizzle generously with olive oil and black pepper, then place in the oven for 10 minutes. Meanwhile, steam your broccoli for 6-8 minutes, until cooked but slightly crunchy.
While you wait, place your rocket and drained beans in a large salad bowl, make your dressing and toast your pine nuts.

For the dressing, using a mortar and pestle, mash up your mint leaves until a paste forms (it doesn’t need to be perfect). Then, add your olive oil, lime juice and salt and mix the ingredients together. To toast your pine nuts, simply heat a frying pan on the stovetop and cook the pine nuts until they’re slightly golden.

Once your aubergine and broccoli are ready, add them to the salad bowl, then sprinkle on the pine nuts and drizzle on your dressing. Toss, serve and enjoy!

Broccoli, Black bean, Aubergine and Pine Nut Salad

Maxine Ali

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