Roasted broccoli, red onion and cannellini salad from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them (page 99) by Hugh Fearnley-Whittingstall and Pam Corbin and Mark Diacono and Nikki Duffy and Nick Fisher (UK) and Steven Lamb and Tim Maddams and Gill Meller and John Wright

  • lemons
  • tinned cannellini beans
  • Show all ingredients...

  • EYB Comments

    Can substitute purple sprouting broccoli for broccoli, tinned borlotti beans for tinned cannellini beans, and soft goat cheese for soft ewe cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute purple sprouting broccoli for broccoli, tinned borlotti beans for tinned cannellini beans, and soft goat cheese for soft ewe cheese.

  • e_ballad on October 15, 2020

    An excellent salad, though there is proportionally a LOT of onion - almost a roast onion salad with broccoli, rather than the broccoli salad with onions. Unless you’re an allium-obsessive, I’d suggest dialing it back to 1x red onion.

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