PREP TIME: 15mins COOKING TIME: 25mins

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.

SERVING SUGGESTION

Served alongside quinoa it makes a hearty lunch or supper.

WHAT YOU WILL NEED

A small food processor for the salsa verde. It’s important to use a very large baking tray, ideally one where the beans and broccolini lay flat in a single layer. You can also use two smaller baking trays.

INGREDIENTS
  • 4 tablespoons olive oil (and a drizzle more)
  • 2 large garlic cloves, minced
  • zest of 1 large lemon, (we will use juice for the salsa verde)
  • 400g broccolini
  • 2 x tins butterbeans, drained
  • 50g english spinach, finely chopped
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • salt & pepper
  • garnish: grated pecorino or parmesan cheese (opt)

Salsa Verde

  • 20g coriander, leaves picked
  • 20g parsley, leaves picked
  • 20g basil, leaves picked
  • 2 tablespoons capers in brine
  • 2 teaspoons Dijon mustard
  • enough good olive oil to make a loose paste, about 1/2 cup
  • lemon juice to taste
  • salt & pepper
METHOD
  1. Preheat your oven to 200c, we need the oven hot.
  2. Combine the olive oil with the garlic and 2 pinches salt. Add the butterbeans and broccolini to a large tray (see note) drizzle with the garlic oil and the lemon zest and mix well with your hands, ensuring the broccolini and beans are well coated. Roast in the oven for 10 minutes.
  3. Meanwhile to make the salsa verde, add the coriander, basil, parsley and capers to a small processor and blitz until chopped finely. Add the Dijon mustard, mix and season generously with salt, pepper and lemon juice. Add enough olive oil to make a loose paste and check the seasoning one more time. We are looking for the right balance between salty and tangy (sour). Keep aside.
  4. After 10 minutes of roasting, carefully remove the baking tray and add the sun-dried tomatoes and the chopped spinach, combine well and drizzle with some olive oil. Place the roasting tray back into the oven and roast for another 10 to 12 minutes until the broccoli and butterbeans are crispy.
  5. To serve, drizzle the traybake with the salsa verde (or serve on the side) and top with pecorino cheese if using. Enjoy!

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PREP TIME: 15mins COOKING TIME: 25mins

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.

SERVING SUGGESTION

Served alongside quinoa it makes a hearty lunch or supper.

WHAT YOU WILL NEED

A small food processor for the salsa verde. It’s important to use a very large baking tray, ideally one where the beans and broccolini lay flat in a single layer. You can also use two smaller baking trays.

INGREDIENTS

  • 4 tablespoons olive oil (and a drizzle more)
  • 2 large garlic cloves, minced
  • zest of 1 large lemon, (we will use juice for the salsa verde)
  • 400g broccolini
  • 2 x tins butterbeans, drained
  • 50g english spinach, finely chopped
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • salt & pepper
  • garnish: grated pecorino or parmesan cheese (opt)

Salsa Verde

  • 20g coriander, leaves picked
  • 20g parsley, leaves picked
  • 20g basil, leaves picked
  • 2 tablespoons capers in brine
  • 2 teaspoons Dijon mustard
  • enough good olive oil to make a loose paste, about 1/2 cup
  • lemon juice to taste
  • salt & pepper

METHOD

  1. Preheat your oven to 200c, we need the oven hot.
  2. Combine the olive oil with the garlic and 2 pinches salt. Add the butterbeans and broccolini to a large tray (see note) drizzle with the garlic oil and the lemon zest and mix well with your hands, ensuring the broccolini and beans are well coated. Roast in the oven for 10 minutes.
  3. Meanwhile to make the salsa verde, add the coriander, basil, parsley and capers to a small processor and blitz until chopped finely. Add the Dijon mustard, mix and season generously with salt, pepper and lemon juice. Add enough olive oil to make a loose paste and check the seasoning one more time. We are looking for the right balance between salty and tangy (sour). Keep aside.
  4. After 10 minutes of roasting, carefully remove the baking tray and add the sun-dried tomatoes and the chopped spinach, combine well and drizzle with some olive oil. Place the roasting tray back into the oven and roast for another 10 to 12 minutes until the broccoli and butterbeans are crispy.
  5. To serve, drizzle the traybake with the salsa verde (or serve on the side) and top with pecorino cheese if using. Enjoy!

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