Grilled broccolini and asparagus with green pepper salsa and butter beans

Name: Grilled broccolini and asparagus with green pepper salsa and butter beans
Ingredients: Pinch of Fine sea salt; 250g broccolini, trimmed; 200g thick-stemmed asparagus, woody ends trimmed; 1 green pepper (225g); 6 garlic cloves, unpeeled; 3 tbsp olive oil, plus 1 tsp extra; 3-4 hot red chillies, stems discarded (50g); 30g fresh coriander; 10g parsley, leaves and soft stems only; 1 tbsp lemon juice; 2 tsp cumin seeds, toasted and lightly crushed in a mortar; For the fried almonds; 3 tbsp olive oil; 30g flaked almonds; For the mashed butter beans; 1 x 750g jar butter beans, drained (500g); 2 tbsp lemon juice; A pinch of black pepper

7 steps

The creamy butter beans and spicy salsa make these grilled spring vegetables really shine. Double up on the salsa, if you like – it’s great on eggs, pasta or anything that needs a bit of oomph; simply put it in a clean jar, cover it with olive oil, seal and store in the fridge for up to two weeks.

Updated at: Thu, 17 Aug 2023 03:16:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories376.4 kcal (19%)

Total Fat24.1 g (34%)

Carbs29.3 g (11%)

Sugars5.3 g (6%)

Protein12.8 g (26%)

Sodium82 mg (4%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

fine sea salt

250gbroccolini

trimmed

200gasparagus

thick-stemmed, woody ends trimmed

3 Tbspolive oil

50ghot red chillies

stems discarded

30gfresh coriander

10gparsley

leaves and soft stems only

1 Tbsplemon juice

2 tspcumin seeds

toasted and lightly crushed in a mortar

almonds

for the fried

3 Tbspolive oil

30gflaked almonds

butter beans

For the mashed

1 x 750gbutter beans

drained

2 Tbsplemon juice

black pepper

Instructions

Step 1

Bring a large saucepan of well-salted water to a vigorous boil, turn down the heat to medium-high, then drop in the broccolini and asparagus and blanch for 30 seconds. Quickly drain through a colander set over the sink, then run the vegetables under the cold tap until completely cool and drain well.

Step 2

Put a griddle pan on a high heat and ventilate the kitchen. Once the pan is very hot, grill the pepper for two to three minutes on each side, until the skin is nicely charred all over; add the garlic for the last minute or two, and grill until just softened and charred. Set both aside to cool.

Step 3

Grill the broccolini and asparagus, in batches if need be, for a minute or two on each side until lightly charred. Transfer to a baking tray and sprinkle over a teaspoon of oil, an eighth of a teaspoon of salt and a generous grind of pepper.

Step 4

Once the pepper and garlic cloves are cool enough to handle, peel and discard the skins, and remove and discard the stem, pith and seeds from the pepper. Put the peeled pepper and three of the garlic cloves in a food processor, add the chillies, coriander, parsley, lemon juice and three tablespoons of oil, and blitz for two to three minutes, until almost smooth. Transfer to a bowl, stir in half the cumin and a quarter-teaspoon of salt and set aside. Rinse out the food processor because you’ll need it again later.

Step 5

For the almonds, put the oil, nuts and an eighth of a teaspoon of salt in a small frying pan on medium heat, and cook, stirring, for three to four minutes, until golden. Take the pan off the heat and stir in the remaining cumin.

Step 6

Put the butter beans, remaining three peeled garlic cloves, lemon juice and half a teaspoon of salt in the food processor and blitz smooth.

Step 7

Spread the butter bean mash over a large platter, then spoon on and swirl in about three-quarters of the pepper salsa. Arrange the broccolini and asparagus on top, then dollop the remaining salsa on top of that. Scatter over the fried almonds and serve.