Purple Sprouting Broccoli with Butter Beans, Pine Nuts, Chilli and Lemon
Serves: 4
Cost Cutting Eco Friendly Gluten Free Quick Make Vegan Friendly
This delicious recipe manages to take broccoli to new heights
Ingredients:
400g purple sprouting broccoli100g pine nuts, toasted
2 tbsp olive oil for pan frying
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, de-seeded and finely chopped
sea salt and pepper
400g cooked butter beans, drained and rinsed
1 unwaxed lemon, the zest removed and the juice squeezed
method:
- Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2cm pieces. Heat a saucepan of water on the stove, and when the water is boiling, blanch the purple sprouting broccoli for no more than three minutes. Drain, and leave to cool on a preparation tray.
- Toast the pine nuts in a dry, non-stick frying pan. Be very careful not to burn them. The secret is to keep shaking the pan so they do not stick to the bottom and burn.
- Take a heavy saucepan and heat the oil. Add the finely chopped shallot, garlic and red chilli, along with a pinch of sea salt and some freshly grated black pepper. Soften the vegetables quite gently, adding a small amount of water to help create steam in the pan.
- When the vegetables in the pan are soft, add the butter beans, the lemon zest, a little of the lemon juice and the toasted pine nuts. Mix well and fry for three minutes. Add the blanched purple sprouting broccoli, mix well, and turn off the heat.
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