Charred broccolini salad with almonds and edamame
Preparation Time: 15 minutes
Number of Servings: 1
Energy (kJ)
517
Fat
5
of which Saturates
7
Carbohydrate
1
of which Sugars
8
Fibre
3
Protein
4
Salt
19mg
- 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
- Heat a char-grill plate over medium heat and cook broccolini and capsicum until lightly cooked and charred. Transfer to a bowl.
- Meanwhile, bring a small pot of salted water to a boil; add edamame and cook for a few minutes. Drain; add to bowl.
- 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.