Crispy broccolini and creamy butterbeans with a zippy vegan salsa verde made with chopped herbs, capers and Dijon mustard.
The perfect quick supper which doubles up as the perfect leftover lunch the next day.
I love broccolini, also called tenderstem broccoli, it is quick to cook and milder in taste than regular broccoli.
The first signs of Spring is appearing in Cape Town and I have podded my first pea!
Getting Ahead: you can make all the elements of the dish a day or two ahead. Leftover salsa verde is perfect over a roast potato and anything bbq’d.
Seasonal Swaps: you can use cannelini beans instead of butterbeans and regular broccoli if broccolini is hard to find, simply cut into bitesize pieces. If you are short on time you can use a good shop bought basil pesto instead of the salsa verde.
Makes one very large traybake.