Charred Tenderstem Broccoli Recipe

Prepare and purée

Drain and rinse the cannellini beans. Peel the garlic cloves and very finely mince or crush them. In a blender or food processor combine the drained beans, garlic, 3 tbs extra-virgin olive oil, 1 tbs lemon juice, 60 ml cold water or vegetable stock, 1 tsp fine sea salt and a few grinds of black pepper. Purée until smooth and silky, scraping down the sides once. If the purée is too thick, add an extra tablespoon of water/stock until it reaches a thick but spreadable consistency. Taste and adjust seasoning; add a pinch of smoked paprika if using.

Transfer the purée to a bowl, cover and keep warm or at room temperature while you prepare the rest of the dish. The purée can be made in advance and refrigerated; bring to room temperature before serving and stir in 1 tsp olive oil to loosen if necessary.

Make the crumb

Heat a medium non-stick frying pan over medium heat. Add the unsalted butter and 1 tbs olive oil. When the butter foams, add the breadcrumbs and stir to coat. Cook, stirring frequently, until the crumbs are golden and crisp, about 4–6 minutes. Remove from heat and immediately stir in the chopped parsley, lemon zest, grated Parmesan (if using), 1/2 tsp fine sea salt and a few grinds of black pepper. Taste and adjust seasoning. Set aside.

Keep the crumb warm in a low oven (100°C / 210°F) if preparing ahead, so it stays crisp.

Blanch and char

Bring a large saucepan of salted water to a boil. Prepare an ice bath (bowl of ice water). Add the tenderstem broccoli and blanch for 45–60 seconds until bright green and just tender. Immediately transfer to the ice bath to stop cooking, then drain and pat dry with kitchen paper.

Heat a large heavy-based frying pan or cast-iron skillet over high heat until very hot. Add 2 tbs olive oil and swirl. Add the blanched, dried tenderstem broccoli in a single layer. Allow to char undisturbed for 1–2 minutes until deep brown spots appear, then toss or turn and char on the other sides for another 1–2 minutes. Season with 1 tsp sea salt, a few grinds of black pepper and a little lemon zest from the reserved lemon. If you prefer, you can also finish under a hot grill for 1–2 minutes for extra char.

Squeeze a little lemon juice over the broccoli after charring to brighten the flavour.

Plate and serve

Spoon a generous smear (about 2–3 tbs) of the garlic cannellini bean purée onto each plate. Arrange the charred tenderstem broccoli on top of or beside the purée. Sprinkle the warm herb crumb evenly over the broccoli. Drizzle with 1 tsp extra-virgin olive oil, scatter micro herbs or extra parsley if using, and serve with a lemon wedge on the side for extra juice.

Serve immediately so the broccoli remains crisp-tender and the crumb stays crunchy.