Blood Orange and Sprouting Broccoli Black Beans With A Pomegranate Molasses Vinaigrette
An unusually colourful and quick winter salad. The blood oranges offer a tart and wonderfully coloured fruit which pair excellently with the sticky and sweet pomegranate molasses.
When to eat
We recommend eating this dish from January through to March. Purple sprouting broccoli has a famously short British season and you’ll get the best of the Sicilian blood oranges at that time of the year.
Blood Orange and Sprouting Broccoli Black Beans With A Pomegranate Molasses Vinaigrette
An unusually colourful and quick winter salad. The blood oranges offer a tart and wonderfully coloured fruit which pair excellently with the sticky and sweet pomegranate molasses.
This meal is around 90% less polluting than the average UK meal.
Eating this recipe will save around 2.67 KG CO2e per person.
That’s equivalent to the emissions produced driving 22.09 KM in a modern car.
How do I calculate this?Ingredients
- 4 Blood Orange
- 800 g Purple Sprouting Broccoli
- 2 Medium Red Onion
- 500 g Cooked Black Beans
Vinaigrette
- 2 Tablespoon Olive Oil
- 2 Tablespoon Pomegranate Molasses
- 1 Tablespoon Red Wine Vinegar
- 20 g Flat Leaf Parsley
Instructions
- First make the vinaigrette. Finely chop the flat leaf parsley and place into a small mixing container. Add the rest of the vinaigrette ingredients and combine well. Leave to stand until needed.
- Prepare the rest of the vegetables. Halve lengthways and trim the broccoli, finely slice the onion, then peel and halve the blood orange and slice into thin half moon pieces. Boil the broccoli in a deep pan for no longer than 3 minutes or until the stem is soft with a little resistance. Drain and leave to cool.
- Once the broccoli is sufficiently cool combine the broccoli, onion, orange and black beans in a mixing bowl. Pour over the vinaigrette and stir well until the coated evenly. Serve immediately.