Tender grilled broccolini makes a great base for a filling salad. Sauerkraut adds a burst of flavour as well as a gut healthy addition.

Prep time: 15mins  

Cooking time: 15mins  

Serves 4 

Ingredients

• 3 bunches broccolini  

• 200g raw cashews  

• ½ tsp cumin  

• ½ tsp ground coriander  

• 1/8 tsp nutmeg  

• 1/4 cup roasted almonds  

• 1 tin adzuki beans  

• 1 lemon  

• ½ cup sauerkraut 

Method

1. Preheat oven to 220º on the grill setting

2. Place the broccolini on a baking tray lined with baking paper. Drizzle over olive oil and season with salt and pepper. Place in a preheated oven and roast for approx. 10mins until just lightly burnt. Remove from oven and set aside.  

3. Meanwhile, blitz together in a nutri-bullet type blender the cashews, cumin, ground coriander, nutmeg, 1/2 cup of water, salt and pepper and the juice of a lemon. Blitz until a cream forms - it should not be too runny or too thick; if too runny add more cashews, if too thick add more water. 

4. Drain the adzuki beans and squeeze out some water of the sauerkraut. 

5. Serve broccolini tossed with spiced cashew cream, adzuki beans, sauerkraut and roasted almond flakes