🥗 Warm bean salad with maple dressing

Name: Warm bean salad with maple dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g broccoli; 5 tbsp olive oil; salt; 100 g dried tomatoes in oil (drained); 1 handful parsley (5 g); 2 stalks mint; 1 shallot; 2 tbsp balsamic vinegar; 2 tbsp maple syrup (DARK robust taste; 30 g); pepper; 200 g black beans (can; drained weight); 150 g feta (45 % fat in dry matter); 2 tbsp pine nuts (30 g); 2 tbsp pomegranate seeds (30 g)

445 kcal · 30 min · 4 servings

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Ingredients

500 g broccoli
5 tbsp olive oil
salt
100 g dried tomatoes in oil (drained)
1 handful parsley (5 g)
2 stalks mint
1 shallot
2 tbsp balsamic vinegar
2 tbsp maple syrup (DARK robust taste; 30 g)
pepper
200 g black beans (can; drained weight)
150 g feta (45 % fat in dry matter)
2 tbsp pine nuts (30 g)
2 tbsp pomegranate seeds (30 g)

Instructions

1. Wash the broccoli thoroughly.
2. Separate the broccoli into small florets.
3. Peel the broccoli stalk and cut it into small cubes.
4. Heat two tablespoons of olive oil in a pan over medium heat.
5. Fry the broccoli and stalk cubes for about seven minutes until tender-crisp.
6. Season the fried broccoli with salt.
7. Cut the tomatoes into strips.
8. Wash the parsley and mint and shake them dry.
9. Finely chop the herbs.
10. Peel the shallot and dice it finely.
11. Mix the shallot, herbs, balsamic vinegar, remaining olive oil, and maple syrup in a bowl.
12. Season the dressing with salt and pepper.
13. Rinse the black beans and let them drain.
14. Crumble the feta cheese into small pieces.
15. Toast the pine nuts in a hot, fat-free pan over medium heat for about three minutes.
16. Mix the broccoli with the tomatoes and beans.
17. Divide the mixture among four plates.
18. Top with the feta, pine nuts, and pomegranate seeds.
19. Drizzle the salad with the dressing.

Nutrition per serving

kcal: 445
Protein: 18 g · Fett/Fat: 31 g · Carbs: 22 g