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29 Mar, 2024

Grilled broccoli & butter bean salad

Set yourself up for a healthy week ahead with this lazy green salad - something we always crave at the end of a long weekend. Research has proven that a higher intake dark leafy greens and cruciferous veg, broccoli in particular, has led to improved benefits of cognitive health. The same can be said for walnuts - claimed to be the top nut for brain health - as it has a significantly high concentration of DHA, a type of Omega-3 fatty acid. Furthermore, olive oil (forming the base of our salsa verde) is a rich source of Vitamin E, which is generally associated with helping reduce cognitive decline. Pair them together and you have this delicious salad to feed the mind. Ready to eat in minutes.


Serves 2.


  • 1 head broccoli, cut into florets, and halved
  • 1 tsp cold pressed rapeseed oil
  • 1 tin butter beans, drained
  • 100g bean sprouts
  • 50g walnuts, toasted
  • 30g sunflower seeds, toasted

For the salsa verde:

  • A small bunch basil
  • A small bunch mint
  • A small bunch parsley
  • 50g capers
  • 100ml olive oil
  • 1 tsp Dijon mustard
  • A good pinch salt
  • A good pinch pepper


  1. Using a grill pan, turn the heat on high with a little rapeseed oil and grill the broccoli for 5 minutes on each side.
  2. Toast the nuts and seeds on high heat for a few minutes in a pan.
  3. To make the salsa verde, chop the herbs and capers finely, place in a large mixing bowl and add the rest of the ingredients. Add more oil to loosen if necessary.
  4. In a bowl, mix a little of the salsa verde through the butter beans and sprouts and spoon onto a large dish.
  5. Top with the broccoli pieces and then the nuts and seeds. Spoon over the salsa verde and serve!