appetite magazine
Purple sprouting broccoli with butter beans, pine nuts, chilli and lemon
 
 
Serves: 4
Ingredients
  • 400g purple sprouting broccoli
  • 100g pine nuts, toasted
  • 2 tbsp olive oil for pan frying
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • ½ red chilli, de-seeded and finely chopped
  • Sea salt and pepper
  • 400g cooked butter beans, drained and rinsed
  • Juice and zest of 1 unwaxed lemon
Method
  1. Wash and trim the broccoli, and cut into 2cm pieces. Heat a saucepan of water to boiling and blanch broccoli for 3 mins maximum.
  2. Drain and leave to cool.
  3. Toast the pine nuts in a dry,
  4. non-stick frying pan. Keep shaking the pan so they don’t stick and burn. Take a heavy saucepan and heat the oil. Add the shallot, garlic, and red chilli with a pinch of sea salt and black pepper. Soften the vegetables gently, adding a little water to create steam in the pan. When the veg are soft, add the butter beans, lemon zest, a little lemon juice and the toasted pine nuts. Fry for 3 mins. Add the blanched broccoli, mix well, and turn off the heat. Serve on a warm platter with extra lemon juice and a drizzle of olive oil.
Recipe by appetite magazine at https://www.appetitemag.co.uk/purple-sprouting-broccoli-with-butter-beans-pine-nuts-chilli-and-lemon/