5 plus A YAY!

Easy and tasty ways to bring more plant-based goodies to the table

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Broccoli, capsicum & kidney bean salad

This is a very simple salad you can make on high repeat and it's an easy way to tick a few nutritional boxes. The sweet, tangy maple-mustard dressing is just delicious. It takes just a few minutes of chopping and mixing to pull together, which is a win.

PREP TIME 5 MINUTES

SERVES 2-4

1 whole broccoli 1 x 400g can kidney beans, drained, rinsed 1 red capsicum, core removed, diced 1 small red onion, finely chopped

DRESSING

¼ cup freshly squeezed lemon juice 2 tbsp extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp maple syrup 1 garlic clove, crushed or finely grated Salt and freshly ground black pepper, to season

Wash broccoli and trim any gnarly bits off the end of the stalk.

Chop broccoli fairly finely and don't worry about removing florets from the stalk – just get in there with your knife and chop it all up. Ideally do this by hand because a food processor makes the pieces too small.

Put chopped broccoli, kidney beans, capsicum and red onion in a mixing bowl.

To make the dressing, combine ingredients and pour over the broccoli mixture. Stir to ensure everything is evenly coated.

Crispy kumara cakes

These little kūmara cakes are similar to a hash brown, made with just a few ingredients.

PREP+COOK TIME

10 MINUTES

MAKES 6 LARGE

OR 12 MINI