Start the year off with a zing! This January, why not embrace Veganuary with a vibrant, whole-food, plant-based recipe that combines rustic charm with refreshing flavours? Say hello to Broad Bean and Mint Panzanella—a Tuscan-inspired salad that’s been given a fresh, green twist.
Perfectly suited for lighter meals after the indulgence of the holidays, this dish highlights the beauty of seasonal ingredients while being incredibly simple to prepare. Whether you’re a seasoned plant-based eater or just dipping your toes into Veganuary, this recipe is a must-try for a healthy start to 2025.
Why You’ll Love This Recipe
- Bright and Refreshing: The combination of fresh mint, zesty lime, and tender broad beans gives this dish an uplifting flavour profile.
- Hearty and Satisfying: Toasty croutons and creamy tahini bring a rustic richness that keeps you feeling full and energized.
- Perfectly Balanced: It’s the ideal mix of textures and tastes, from crunchy croutons to silky plant-based yoghurt, with a tangy balsamic glaze tying everything together.
Ingredients
Bread & Croutons:
- 3–4 slices of rustic bread
- 1–2 tablespoons tahini
- 3 garlic cloves, ground to a paste
Salad Base:
- 1 cup broad beans (double-shelled if you’re feeling patient!)
- 1 stick of celery, finely chopped
- 1 Little Gem lettuce
- A handful of fresh mint leaves, finely chopped
- 2 tablespoons baby capers, drained
Zesty Dressing:
- Juice and zest of 1 lime
- 2 teaspoons balsamic vinegar glaze
For Garnish:
- Plain, unsweetened plant-based yoghurt
Cooking Method
1. Prep the Beans:
Steam the broad beans until tender, then drain and set aside in a bowl.
2. Toast the Bread:
Preheat your oven to 180°C. Spread one side of each bread slice with garlic paste and tahini. Arrange them on a baking tray and toast for about 25 minutes, or until golden and crispy.
3. Make the Dressing:
Zest the lime and set the zest aside for garnish. Juice the lime and mix it with the balsamic vinegar glaze. Pour this over the steamed broad beans, toss in the chopped mint and capers, and stir to coat evenly.
4. Assemble the Salad:
Arrange the chopped celery and Little Gem lettuce leaves on a serving plate. Spoon the seasoned broad bean mixture over the top.
5. Finish with Croutons & Garnish:
Remove the bread from the oven and cut it into bite-sized croutons. Scatter them over the salad, dollop with a plant-based yoghurt, and sprinkle the lime zest to finish.
Quick Tips:
- If broad beans aren’t in season or available fresh, frozen ones work perfectly.
- Add a handful of toasted seeds for extra crunch and nutrition.
- Pair it with a cup of green tea or light sparkling water with lime for a truly refreshing experience.
This recipe not only proves that plant-based eating is delicious but also showcases how versatile and exciting whole foods can be. So, dive into Veganuary with confidence and let your taste buds lead the way! 🌱
More about Julie
Combining over 25 years of experience in the pharmaceutical profession with an interest in nutritional science, Julie was inspired to study naturopathic nutritional therapy, igniting her fascination with the world of nutrigenomics – how food and lifestyle choices can influence our genes. After discovering how to use food as medicine for herself, going from obesity and a host of chronic diseases in her 30s to being medication-free and fitter than ever in her 50s, Julie decided to trade dispensing pharmaceuticals for prescribing food to her patients. Now Julie creates nutritional plans and helps her clients reconnect with themselves through food.