Warm Salad with Black Beans and Maple Syrup Dressing

Ingredients

• 500 g broccoli
• 5 tbsp olive oil
• Salt
• 100 g sun‑dried tomatoes in oil (drained)
• 1 Handful Parsley (5 g)
• 2 sprigs Mint
• 1 Shallot
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup (dark robust taste; 30 g)
• Pepper
• 200 g black beans (canned; drained weight)
• 150 g feta (45% fat in text)
• 2 tbsp pine nuts (30 g)
• 2 tbsp Pomegranate seeds (30 g)

Instructions

1. 1.

   Wash, trim, and cut broccoli into florets. Peel and dice the stalks. In a pan with 2 tbsp olive oil, sauté over medium heat for about 7 minutes until al dente. Season with salt. Slice sun‑dried tomatoes into strips.

2. 2.

   Meanwhile, wash parsley and mint, shake dry, and finely chop both. Peel and finely dice the shallot. Combine the shallot, herbs, balsamic vinegar, remaining olive oil, and maple syrup in a bowl; season with salt and pepper.

3. 3.

   Rinse black beans and drain. Crumble feta. Toast pine nuts in a hot pan without added fat over medium heat for 3 minutes.

4. 4.

   Combine broccoli, tomatoes, and beans; divide among four plates. Sprinkle feta, pine nuts, and pomegranate seeds on top, then drizzle with the dressing.