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
- Wash and trim the broccoli, and cut into 2cm pieces. Heat a saucepan of water to boiling and blanch broccoli for 3 mins maximum.
- Drain and leave to cool.
- Toast the pine nuts in a dry,
- 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.
