Fresh, colourful, and packed with satisfying textures, this Charred Broccoli, Cannellini Bean and Peanut Salad is the perfect balance of hearty and light. Crisp-tender broccoli, creamy white beans, and crunchy peanuts come together with a vibrant peanut dressing to create a salad that's full of flavour and energy. With bright spring onions and sweet capsicum (or crisp celery) adding even more freshness, this is a real knife-and-fork salad — nourishing, delicious, and perfect for lunches, gatherings, or easy weeknight meals.
Ingredients 13
Peanut Dressing
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Method 4
Char The Broccoli
Heat the olive oil in a frying pan over medium-high heat.
Add the to the pan. Season all over with salt and pepper to taste. Cook undisturbed for about 5 minutes or until the undersides are well browned but broccoli is still crunchy — a cake tester should meet firm resistance when inserted into thickest part of stem. Toss and continue cooking for a minute, just to lightly brown all sides. Allow to cool.
Make The Dressing
Place the , , , , and in a small jar. Cover with a tight-fitting lid and shake until well combined. Add 1–2 tsp warm if the dressing is too thick.
Assemble Salad
Arrange the , , , and in a serving bowl. Drizzle over the dressing and toss well to coat. Sprinkle with chopped roasted to serve.
WhiskTaker's tips
Instead of the capsicum you can use 1–2 stalks of celery, thinly sliced.
