CHARRED BROCCOLI, BROAD BEANS, ALMONDS & RANCH DRESSING

SERVES 4

INGREDIENTS

1 head of broccoli

2-3tbsp olive oil

1tsp sea salt

4 turns of freshly ground black pepper

2 garlic cloves, peeled but left whole

500g broad beans

75g flaked almonds

½ tsp butter

Juice of ½ lemon

For the ranch dressing:

150g mayonnaise

½ tsp red miso paste

75ml soured cream

2 garlic cloves, finely chopped

50ml buttermilk

½ tsp salt

1tbsp white wine vinegar A

handful of chives, finely chopped

A handful of parsley, finely chopped

METHOD

1. Preheat oven to 200°C Fan (220°C/Gas Mark 7).

2. First make the dressing: Mix all the ingredients together – except the herbs – until combined. Stir the herbs through. Keep in the fridge until needed.

3. Cut off the broccoli stem and cut it into small pieces; break off florets and slice in half to make smaller pieces. Mix one tablespoon olive oil and the salt, pepper and garlic cloves in a bowl. Add the broccoli pieces and stir to coat (stir in a little more olive oil if necessary). Place on a baking tray and cook in the oven for 10-15 minutes; turn them over and cook for another five to 10 minutes until they start to brown and crisp.

4. While the broccoli is cooking, place the broad beans in a bowl, cover with boiling water for one to two minutes to soften, then drain. Heat remaining olive oil in a frying pan, then fry the broad beans for about five minutes until crisp.

5. In a dry pan, toast the flaked almonds on a low heat. Add the butter and allow to foam for 30 seconds, then spoon the foamed butter over the almond flakes. Remove from the heat and drain on kitchen paper.

6. Mix the broccoli and broad beans and squeeze lemon juice over; season with salt if needed. Place in a bowl and top with ranch dressing and almonds.