GARLICKY BROCCOLI & BEANS

SERVES 2 AS A MAIN DISH, 4 AS A SIDE INGREDIENTS:

For the beans 1 head of broccoli, thick stalk removed 4 garlic cloves, crushed or finely diced Olive oil 2 x 400g tins of butter beans 12 cherry tomatoes 1 small courgette, grated 1tbsp plain yoghurt (we use a pure coconut yoghurt as a vegan option) Grated zest of 1 lemon Salt and pepper For the pesto 40g almonds, toasted (swap for sunflower seeds for a nut-free alternative) 2 garlic cloves, roasted Handful of fresh basil (about 20g) Juice of ½ lemon 6-10tbsp olive oil (if you’re using a small blender like a Nutribullet, 6tbsp should be perfect, in a large blender you may need more) 4tbsp water 1tsp nutritional yeast

METHOD:

1. To make the pesto, simply add all the ingredients to a blender, season with salt and pepper and blitz until smooth. If you’re using a large, or less powerful blender, you may need more olive oil or water to let it blend easily.

2. Cut the broccoli into small, bite-sized pieces – the smaller the better in this recipe.

3. Blanch the broccoli by simply covering it with boiling water and letting it sit for 2-3 minutes, until it has softened but still has a good bite, then drain.

4. Add the garlic to a large frying pan on a medium heat with a generous drizzle of olive oil and a sprinkling of salt. Let this cook for about 2 minutes, then add the broccoli, butter beans and cherry tomatoes. Stir in the courgette, yoghurt, lemon zest, pesto and pepper.

Ella says: “It sounds fancy, but once you’ve cooked this a few times, it really will just take ten minutes. You’ll have a delicious,warming, colourful meal that you can make whenever you need something speedy”