• Author: Sneh
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Category: Lunch
  • Cuisine: Vegan, Gluten Free, Vegetarian


A simple salad of pan charred broccoli tossed with black beans, inca berries and vibrant Mexican flavours makes a nourishing power packed lunch for one.


1 small head of broccoli, florets torn
2 tablespoons extra virgin olive oil
handful of toasted pine nuts

handful of dried inca berries or craisins

1 can (400g) black beans, drained rinsed and drained
1 small red capsicum, deseeded and diced
1 small lebanese cucumber, diced
120g fresh corn kernels
handful of fresh coriander leaves

handful of fresh mint leaves

juice of half a lime
1 tablespoon ground cumin
salt and black pepper to taste
lime wedges (to serve)


  1. Heat the oil in a small wok or skillet on high. Add the broccoli florets and sauté for a few minutes until charred. Reduce heat to medium and cook for 3-5 minutes until broccoli is cooked and stalks appear glossy. Turn off the heat. Remove broccoli and place in a large bowl.
  2. Toss the nuts and berries in the hot pan for a minute until lightly toasted. Add these to the pan with the broccoli.
  3. Add all ingredients except lime wedges to the bowl with the broccoli and nut mixture. Toss lightly to mix well. Plate the salad and serve with lime wedges. Find a nice book to read or sit in a quiet corner and don’t think of work while you enjoy this beautiful dish.

Sharing is Caring

Help spread the word. You're awesome for doing it!