CREAMY WHITE BEAN SALAD

CHARRED BROCCOLI, HERBY ONION PICKLE & BOQUERONES Using nutritious creamy beans in contrast with charred broccoli, crunchy pickles and the tang of anchovies takes this salad to the next level - serve warm or cold, and as tapas, a light lunch or side.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pick the parsley leaves and put aside, and finely slice the stalks. Peel and very finely chop the onion, then place in a bowl with the parsley stalks, 2 tablespoons of red wine vinegar and a pinch of sea salt and black pepper. Mix well, then leave aside to lightly pickle.

Step 2

Boil the kettle. Place a large non-stick frying pan on a high heat. Trim the broccoli, slice into delicate florets and dry-fry in batches until tender and charred, removing to serving plates as you go. Dress with a little extra virgin olive oil and season to perfection with salt and pepper. Tip the beans into the pan (juices and all), add a splash of boiling kettle water, allow to simmer, thicken and get creamy, then spoon over the broccoli. Add the parsley leaves and a swig of extra virgin olive oil to the onions, toss together, then scatter all over the broccoli and beans. Halve the boquerones lengthways, drape over the top, and drizzle over a little extra virgin olive oil, if you like.