Whipped Tofu Ricotta, Crispy Cannellini Beans and Charred Broccolini

Updated at: Thu, 17 Aug 2023 10:31:19 GMT

Step 1

drain, rinse and pat beans dry in some kitchen towel. transfer beans to a large bowl and douse with the olive oil, toss to coat. in a small bowl, combine all dry seasonings and mix well then add to the beans. toss to coat and spread on lined baking tray. bake for around 30 mins at 200ºC until crisp. I like to turn the oven off and leave the beans inside so they dry out completely.

Step 2

Place all tofu ricotta ingredients into a food processor and process til smooth.

Step 3

Halve broccolini and cut any thicker stems lengthways. Heat olive oil in a pan and cook garlic for 30 seconds. Add broccolini and cook til charred to your liking, moving the stems around every so often. Add melted butter, a squeeze of lemon and a season with a pinch of salt.

Step 4

plate up with a big dollop of tofu ricotta, use a spoon to spread it nicely onto the plate. top with the charred broccolini, sprinkle with the crispy beans and drizzle with chilli oil. serve with toasted sourdough

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