Ryvita

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

FIND OUT MORE

Charred broccolini salad with almonds and edamame

Preparation Time: 15 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

517

1999

Fat

5

20

of which Saturates

7

28

Carbohydrates

1

3

of which Sugars

8

30

Fibre

3

10

Protein

4

17

Salt

19mg

73mg

PER 100G

PER SERVING

INGREDIENTS

1 bunch (190g) broccolini, chopped

1 medium (250g) red capsicum, cut into thick strips

1 cup (190g) podded frozen edamame

1 teaspoon lemon juice

2 teaspoons extra virgin olive oil

2 tablespoons smoked almonds, chopped

2 Ryvita Original crispbreads

METHOD

  1. Heat a char-grill plate over medium heat and cook broccolini and capsicum until lightly cooked and charred. Transfer to a bowl.
  2. Meanwhile, bring a small pot of salted water to a boil; add edamame and cook for a few minutes. Drain; add to bowl.
  3. Add lemon juice, olive oil, salt, and freshly ground black pepper. Toss to coat. Transfer to a serving bowl, sprinkle with chopped almonds, and serve with crispbreads.
  4.  
  5. Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
  6. The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.