By Andy Smith
Grilled broccolini and asparagus with green pepper salsa and butter beans
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
34
Low
Glycemic Load
10
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%)
Sodium82.2 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
225ggreen pepper
6garlic cloves
unpeeled
3 Tbspolive oil
plus 1 tsp extra
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.
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