Charred Broccoli & White Beans with Salsa Verde

Ingredients

• 2 broccoli heads, cut into florets and stalks sliced
• 2 x 400g tins butter beans, drained and rinsed
• 3 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 lemon, zested and juiced
• 30g flat-leaf parsley, finely chopped
• 15g mint, finely chopped
• 1 tbsp capers, chopped
• 1 tsp Dijon mustard
• 30g Parmesan, shaved
• black pepper to taste
• Warm tortillas, to serve
• Lime wedges, to serve
• Fresh coriander, to serve
• Quick pickled red onion, to serve
• Crusty sourdough bread, to serve
• Rocket salad, to serve

Method

1. Heat a griddle pan or large frying pan until smoking hot. Toss the broccoli with 2 tablespoons of the olive oil, a good pinch of salt and plenty of black pepper, then lay it out in the pan and cook for 7 to 8 minutes, turning once or twice, until the edges are blackened and the stalks are tender at the point of a knife.
2. In the last couple of minutes, scatter in the sliced garlic so it softens and turns pale gold without catching.
3. Tip in the butter beans with a splash of water and warm through for a minute or two until they look glossy and coated, then season with half the lemon juice and a little of the zest.
4. While the broccoli chars, stir together the parsley, mint, capers, Dijon, the remaining tablespoon of olive oil and the rest of the lemon juice into a sharp, loose salsa verde. Taste — it should be punchy and lemon-forward.
5. Taste the beans and broccoli and add more salt and pepper if needed; they need to stand up to the salsa verde.
6. Pile the charred broccoli and beans onto a warm platter and spoon the salsa verde generously over the top.
7. Finish with shavings of Parmesan, a final crack of black pepper, and bring to the table with sourdough and a handful of rocket alongside.