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
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.