Tenderstem broccoli, butter bean and herb dip
YOU WILL NEED
500g Tenderstem broccoli 1 lemon, juice and zest 1 garlic clove 100g blanched toasted hazelnuts, plus extra to garnish Large handful of basil leaves Good pinch of tarragon leaves 2 x 400g tin butter beans, drained and rinsed 160ml extra virgin olive oil, plus extra to drizzle Salt and pepper 4 tsp olive oil Bread and vegetables for dipping
DIRECTIONS
Chop 200g of the Tenderstem broccoli, add it to a food processor and blend until finely chopped. Add the lemon zest and juice, garlic, hazelnuts, herbs, butter beans and 160ml extra virgin olive oil. Season and blend until very smooth. Add more salt, pepper, lemon juice or herbs to taste. Spoon into a bowl for dipping.
Heat a barbecue or griddle pan to medium high. Toss the rest of the Tenderstem broccoli in 4 tsp olive oil then griddle for 2-4 minutes, turning halfway.
Add a drizzle of olive oil to the dip and top with the reserved nuts and herbs for garnish. Serve with the griddled Tenderstem broccoli, some bread and other crudités.
Recipe and image courtesy of Tenderstem, tenderstem.co.uk