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.
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.
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 x 100g Anchovy fillets, simply marinated (Fish) (marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
- 30g pumpkin seeds
- 2 little gem lettuce
- 460g cannellini beans (cannellini beans, water, salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 160g greek style yoghurt (Milk)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 garlic clove
- 240g Tenderstem broccoli
- 2 onion
- 2 sweet potato
Nutritional Information
Calories: 489
Protein: 24g
Carbs: 64g
Fat: 14g
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.
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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 25-30 mins, until soft and golden
- In the final 10 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 the remaining time
Make the Caesar dressing
- Finely chop or 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. 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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