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.

Course Main Course

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword black beans recipe, blood orange recipes, blood orange salad, seasonal orange recipe

Prep Time 20 mins

Total Time 20 mins

Servings

Calories 420

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.

Nutrition