Charred Broccoli & White Beans with Salsa Verde
Blackened broccoli and creamy beans piled high on the platter, vivid green salsa verde pooling around the edges, and shards of Parmesan catching the light.
Ingredients
Serves 4- 2broccoli heads, florets separated and stalks sliced into 1cm pieces
- 480gdrained butter beans (about 2 × 400g tins), rinsed
- 3 tbspolive oil
- 2garlic cloves, thinly sliced
- 60mlwater
- 1lemon, zested and juiced
- Fine salt, to taste
- Black pepper, to taste
- 30gflat-leaf parsley, finely chopped
- 15gmint leaves, finely chopped
- 1 tbspcapers, finely chopped
- 1 tspDijon mustard
- 30gParmesan, shaved
- 200gsourdough bread, to serve (optional)
- 60grocket, to serve (optional)
Method
- Put the parsley, mint, capers, Dijon, lemon zest, 1 tbsp olive oil and half the lemon juice in a bowl. Stir into a loose salsa verde and season with black pepper.
- Heat a large frying pan over a high heat for 3 minutes until very hot. Toss the broccoli with 2 tbsp olive oil, fine salt and black pepper.
- Cook half the broccoli for 6 minutes until the cut sides are deeply golden with irregular char and the stalks are just tender. Transfer to a warm platter and repeat with the remaining broccoli for 6 minutes until charred in the same way.
- Return all the broccoli to the pan with the garlic and cook for 1 minute until the garlic is pale gold and fragrant. Keep it moving so it does not catch.
- Add the butter beans, water, remaining lemon juice and a pinch of salt. Cook for 2 minutes until the beans are hot, glossy and coated in the pan juices.
- Spoon the broccoli and beans onto the platter so the stalks and florets overlap. Spoon over the salsa verde and finish with the Parmesan shavings and a crack of black pepper.
- Serve the sourdough and rocket alongside, if using.
Per serving
- kcal
- 297
- protein
- 21.4g
- fibre
- 12.6g
- carbs
- 21.2g
- fat
- 14.8g
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