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.
Butter Bean Salad with Roast Tenderstem Broccoli, Pickled Radish & Mint
Celebrate sunshine season with this irresistible salad. Creamy baby white potatoes, juicy tomatoes and crunchy radishes join fibre-rich butter beans and roast Tenderstem broccoli for a hit of green. Finish with a drizzle of maple mustard dressing and lashings mint and lemon.
1/3 daily fibre
12 plants
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli
- 12 baby potatoes
- 80g mixed salad leaves
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh mint
- 200g baby tomatoes
- 5 radish
- 1 unwaxed lemon
- 2 garlic clove
Nutritional Information
Calories: 477
Protein: 16g
Carbs: 49g
Fat: 23g
Butter Bean Salad with Roast Tenderstem Broccoli, Pickled Radish & Mint
Celebrate sunshine season with this irresistible salad. Creamy baby white potatoes, juicy tomatoes and crunchy radishes join fibre-rich butter beans and roast Tenderstem broccoli for a hit of green. Finish with a drizzle of maple mustard dressing and lashings mint and lemon.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl, a sieve & a grater
Get roasting
- Halve the potatoes (quarter any larger ones) and add to the lined tray, along with the whole garlic cloves (in their skin). Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins
- After 10 mins, remove the garlic cloves and set aside to cool
Pickle the radish
- Zest and halve the lemon. Thinly slice the radish
- Add the juice from half the lemon and the radish to the large bowl with a pinch of salt. Mix, then set aside to pickle
Finish the prep & add the broccoli
- Halve the tomatoes. Pick the mint leaves from the stalks and finely chop. Trim and halve the broccoli. Once cooled, peel and mash the garlic with the back of the fork until smooth. Drain and rinse the beans
- After 15-20 mins, add the broccoli to one side of the potato tray and toss with the lemon zest, half the chilli paste (for those who'd like the heat), 1 tbsp oil and a pinch of salt and pepper. Roast for 8-10 mins, until the broccoli is tender and the potatoes are soft and golden
Bring it all together
- Allow the veg to cool for a few mins
- When everything is ready, add the roast garlic, maple mustard dressing and remaining chilli paste (for those who like the heat) to the radish bowl, along with 1 tbsp olive oil. Mix well, then add the tomatoes, beans, mint, roast potatoes and half the seed mix. Toss to coat everything, then add the salad leaves and gently mix. Season to taste with salt, pepper and more lemon juice
Plate up
- Share the salad between plates, topped with the roast broccoli and the remaining seed mix to finish
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