Purple Sprouting Broccoli and Tahini Beans Recipe for Spring

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• 250
  g
  purple sprouting broccoli
• extra virgin olive oil
• 4
  garlic cloves
• 700
  g jar
  cannellini beans
• 100
  ml
  vegetable stock
• 4
  tbsp
  tahini
• juice of
  1/2 lemon
• 1
  shallot
  finely sliced
• 1
  red chilli
  finely sliced
• salt & freshly ground black pepper
• to serve: sesame seeds, crusty bread

1. Preheat the oven to 160°C (fan)/350°F/gas 4.
2. Toss the broccoli with a generous glug of olive oil, a pinch of salt and black pepper on a baking tray. Use your hands to coat the florets evenly, then roast for 18–22 minutes until tender through and crisp at the edges.
3. Warm a good glug of olive oil in a large pan over medium heat. Add the garlic and fry briefly to soften, about a minute. Add the cannellini beans with their liquid, the vegetable stock and a pinch of salt. Stir and bring to a gentle simmer, then reduce the heat and cook for 5–6 minutes until the beans are very tender.
4. Stir the tahini and lemon juice into the beans until well combined. Taste and adjust seasoning if needed, then remove the pan from the heat.
5. To make the finishing oil, heat about 1cm of olive oil in a small pan over medium heat. When hot, add the sliced shallot and chilli and cook for 2–3 minutes until the shallot turns lightly golden and crisp. Remove carefully from the heat.
6. To serve, spread the tahini beans on plates and top with the roasted purple sprouting broccoli. Spoon over the crispy shallots and chilli, finish with a sprinkle of sesame seeds and a good crack of black pepper. Serve with plenty of crusty bread to mop up the sauce.