Ingredients for 3-4 portions
1 large head of broccoli, cut into small florets
1 punnet cherry tomatoes, halved
75g sunblush or sundried tomatoes
75g olives, pitted
40g pine nuts
1 tin black-eyed beans, drained and rinsed
1 lemon, juice and zest
Large handful fresh basil leaves, roughly chopped
Salt and pepper
Method
Preheat the oven to 180 c fan
Mix the broccoli florets, sunblush tomatoes, cherry tomato halves, olives and salt in a roasting tin and drizzle over olive oil, roast for 15 mins
Add pinenuts and black-eyed beans, give a good stir and roast for another 10 mins
Mix in basil, lemon juice and zest, a little more olive oil and plenty of black pepper, taste and season if needed.
Keeps in the fridge for 3-4 days and you can ring the changes each day by adding different fresh salad leaves or a tin or sweetcorn and an extra protein-rich source like chicken / fish / tofu / cheese / nuts / seeds
