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Updated: May 27, 2021

A super easy salad which tastes delicious. A good source of fibre as well as protein and high in vitamins, especially Vitamin C and A.

Serves 2


1 onion, finely chopped

2 garlic cloves, crushed with a side of the knife

1 tsp coconut oil

½ 400 g tin cooked cannellini beans

200g broccoli florets

2 tsp toasted sunflower seeds

2 tbsp chopped parsley

Sea salt and pepper


  • Bring a pan of water to the boil and cook the broccoli for 3-4 minutes and then refresh in cold running water (blanch & refresh).

  • Heat 1 teaspoon of coconut oil in a pan and once melted add the onion and fry gently for approximately 5-10 minutes, remove from the heat, stir in the garlic and set aside.

  • In the same pan dry fry the cauliflower rice for 3-4 minutes stirring all the time until lightly cooked. Set aside to cool down.

  • Transfer to a bowl, add the beans, broccoli, sunflower seeds and parsley and season with salt and pepper.

  • To serve, spoon into salad bowls and enjoy.

* Keep in the fridge and use within 4-5 days.

** Crush the garlic rather than chop it to activate the enzyme allicin (the active ingredient in garlic).

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