Beetroot and broccoli salad with figs and date mayo dressing recipe
Warm beetroot and broccoli salad with figs and butterbeans served with a delicious vegan date mayonnaise and harissa garlic bread.
Ingredients
For the beetroot and broccoli salad
- 200 g or 2 cups of broccoli florets
- 200 g or 2 cups of chopped cooked beetroot
- 240 g or 1 tin of butterbeans
- 64 g or ½ cup of marinated artichokes
- 2 quartered fresh figs
- 1 teaspoon of Ras el Hanout
- 1 teaspoon of turmeric
- A handful of mint and coriander leaves and pomegranate seeds to garnish
For the date mayonnaise dressing
- ¼ cup of medjool dates
- 1 clove of garlic
- The juice of 1 lime
- 4 tablespoon of olive oil
- 1 teaspoon of sumac
For the harissa garlic bread
- 2 slices of baguette or sourdough
- 1 tablespoon of good quality extra virgin olive oil
- A dash of sesame oil
- 1 teaspoon of harissa paste
- 1 clove of garlic, peeled and finely chopped
- 1 teaspoon of mixed herbs
Instructions
- Parboil the broccoli for 3 minutes, drain and set aside.
- Put the broccoli, beetroot, fig and artichoke in a roasting tray and put in a 200°C (392°F) oven for 20 minutes.
- Add some olive oil to a pan on a high heat and add the turmeric and Ras el Hanout and stir. Add the butter beans and stir-fry for 2- 3 minutes.
- Toss the ingredients together and garnish with the mint and coriander/cilantro and pomegranate seeds.
For the date mayonnaise
- Simply combine all the ingredients in a jug and mix with a hand blender until smooth.
For the harissa garlic bread
- Mix together the oils, harissa paste, garlic and herbs and brush onto the slices of baguette or sourdough. Roast in the oven at 200°C (392°F) for 7-8 minutes until crispy and browned.