Smoked Paprika, Black Beans and Sprouting Broccoli
Purple sprouting broccoli is generally at its best in the spring months so now is a great time to make the most of it in your cooking! This kind of broccoli brings an amazing combination of colour and crunch to a dish and is also, of course, rammed full of nutrients. The high vitamin and mineral count of broccoli, coupled with its exciting antioxidant count, make it an all round winner for your health. Paprika is amongst my favourite spices but not one that I use all that often! Including paprika in a dish is such a great way to boost the flavour of that meal and it packs a subtle spicy punch without completely dominating the existing taste. As well as containing a range of vitamins, paprika also has a healthy dose of iron which is essential for carrying oxygen around the body.
- 250 g purple sprouting broccoli
- 400 g black beans
- 2 spring onions
- 1 avocado
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tbsp honey
- A handful of coriander
- A small handful of almonds, ideally soaked for a few hours but don’t worry if not!
- Juice of 1 lime
- 2 tbsp almond milk
- So the first thing you need to do is bring a large pot of water to the boil and cook the broccoli for five minutes. Be careful not to over cook the broccoli so that you don’t lose any of the nutrients. After these five minutes are up, you should drain and rinse. Next, in a frying pan over a medium heat, combine the drained and rinsed black beans and then add in the smoked paprika, cumin and honey. You can then stir this together well and cook for five minutes.
- In a large bowl, you can then combine the sprouting broccoli, seasoned black beans, spring onions and avocado. And finally, combine the dressing ingredients in your food processor and blend. It will be a lovely, chunky dressing (tastes great too!) that you can coat the broccoli and bean salad well with. This is one of my favourite salads of all time!