Za’tar broccoli avocado beans and green apple

Jacqueline Alwill

Brown Paper Nutrition

Shepard avocado season is here and as you can imagine when they’re in abundance, they’re featuring in a whole stack of recipes and meals over here at Brown Paper Nutrition.

Avocados smash through the roof (see what I did there… avo smash… moving on…) when it comes to nutrition. Their unique combo of vitamins and minerals keep your immune system top notch, can boost your energy, enhance brain power, build bone strength, aid gut health, stabilise mood and one of my personal favourites – help create a beautiful glow in your skin.

Whilst Shepard Avos are yummoooooooo as is with lemon, salt and pepper or on top of toast or crackers, I’m loving them with baked veggies like broccoli and a kick of za’tar spice, which is exactly what inspired this recipe!

It’s delicious as is, or with an added grain such as brown rice tossed through or a slice of bread on the side, but we personally enjoyed it with some tinned tuna as a quick Monday night meal. Hope you love it too!


Serves 4 as a side

Gluten free : Dairy Free : Vegan

1 head broccoli (300g), cut into florets

400g tin butter beans, rinsed and drained

1 small (120g) red onion, sliced into eight wedges

2 tablespoons extra virgin olive oil

1/4 bunch parsley, finely chopped

Juice of 1/2 lemon

1 green apple, sliced into sticks

3 tablespoons za’tar spice

1 shepard avocado, peeled and sliced

sea salt and black pepper

Heat oven to 180C and line a baking tray with greaseproof paper.

Place broccoli florets, butter beans and red onion on tray, toss with olive oil, season with salt and pepper and bake for 30 minutes.

Once cooked, toss with chopped parsley and lemon juice, green apple, za’tar spice and avocado and serve with your choice of protein (we love fish with this one!)