Butterbean and Chargrilled Broccoli Salad

Butterbean and Chargrilled Broccoli Salad

The best of British Summer produce meets simple store-cupboard ingredients and a splash of Lucy’s Zesty Lemon and Caper Dressing to create this flavour-packed recipe.


600g jar of Bold Bean Co Butter Beans, drained and rinsed

Lucy’s Lemon and Caper Dressing

200g tenderstem broccoli, blanched and refreshed

1 tbs olive oil

1- 2 red chillies,  sliced

6 anchovy filets, roughly chopped

Large handful flat leaf parsley, roughly chopped




1. In a medium pan gently warm a generous amount of the dressing . Stir in the beans and remove from the heat.

2.Heat a grilled pan until smoking hot . Toss the broccoli in the oil and then add to the pan. Chargrill for 3- 4 minutes turning half way through cooking time . Add the chilli for the last minute. Transfer  the broccoli and chilli to a plate and allow to cool for a few minutes.

3. Stir the anchovies and parsley through the beans and spoon onto a shallow serving dish. Top with the broccoli, a drizzle of dressing and shavings of parmesan.


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