The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 sweet potato
- 2 onion
- 240g Tenderstem broccoli
- 1 garlic clove
-
20g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 160g greek style yoghurt (Milk)
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
460g cannellini beans(cannellini beans, water, salt)
- 2 little gem lettuce
- 30g pumpkin seeds
-
100g Anchovy fillets, simply marinated (Fish)(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
Allergens
Contains:
Eggs, Milk, Mustard, Soya, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 489Kcal |
| 345kJ | 2046kJ | |
| Fat | 2.4g | 14g |
| of which saturates | 0.9g | 5.3g |
| Carbohydrates | 11g | 64g |
| of which sugars | 3.3g | 20g |
| Protein | 4.1g | 24g |
| Salt | 0.53g | 3.2g |
| Fibre | 2.9g | 17g |
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Anchovy & Cannellini Caesar Salad with Roast Sweet Potato, Tenderstem Broccoli & Hard Italian Cheese
A fresh twist on a classic, this Caesar salad brings together our new responsibly-sourced marinated anchovies, nutty Tenderstem broccoli, and creamy cannellini beans for a dish that’s both satisfying and full of flavour. Roast sweet potato adds a pop of colour. A more-ish creamy dressing, starring sharp mustard and Italian hard cheese, ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large mixing bowl, a grater & a sieve
Oven time
- Dice the sweet potatoes into 2cm chunks (peel optional). Cut the onions into wedges. Trim and cut the broccoli into thirds
- Place the sweet potato and onion onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15-20 mins
- After 15-20 mins, add the broccoli to the potato tray, drizzle with 1 tsp oil and season with a pinch of salt and pepper
- Return to the oven for another 10-12 mins, until soft and golden
Make the Caesar dressing
- Meanwhile, crush or finely grate the garlic. Finely grate the cheese
- In the large bowl, mix together the garlic, yoghurt, mustard, tamari and half the cheese. Season with salt and pepper
Assemble the salad
- Drain and rinse the beans. Trim and thinly slice the lettuce
- Add both to the large bowl, along with the cooked veg, and mix well to coat in the dressing. Season to taste with salt and pepper
Plate up
- Serve the Caesar salad into bowls, topped with the anchovy fillets. Sprinkle over the pumpkin seeds and remaining cheese
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