Charred Tenderstem with Black Beans, Avocado and Peanuts
This might be one of my favourite dishes in the book. The combination of crisp, roasted black beans and broccoli with creamy avocado and lime juice is just stunning. Consider having a tray of this to yourself for dinner, then you won’t have to share it with anyone. . . though if you’re making a vegetarian or vegan grazing feast, it goes very well with the masala roasted corn on page 156 of The Quick Roasting Tin.
|1 x 400g tin||black beans, drained and rinsed|
|1||red onion, roughly sliced|
|2||cloves of garlic, crushed|
|1 scant tsp||chipotle chilli flakes|
|1 tbsp||olive oil|
|1 tsp||sea salt|
|2||limes, zest and juice|
|1 tbsp||extra virgin olive oil|
|2||avocados, peeled and sliced|
|A large handful||salted peanuts, finely chopped|
Preheat the oven to 200°C fan/220°C/gas 7.
Put the Tenderstem into a bowl and pour over a kettleful of boiling water. Let it sit for a minute, then drain it really well, pat it dry with a tea towel and tip it into a roasting tin. (This blanching stage might seem like a minor faff, but it massively improves the texture of the broccoli when it’s roasted.)
Tip in the black beans and red onion, then mix through the crushed garlic, chilli flakes and olive oil, making sure to work plenty of oil into the ends of the broccoli, as that’ll help it to crisp up. Scatter over the sea salt, then transfer to the oven and roast for 15–20 minutes, until the broccoli is nicely charred.
Meanwhile, whisk the lime zest, juice and extra virgin olive oil together.
Once the broccoli is cooked, stir through the dressing along with the sliced avocados and chopped peanuts. Taste and adjust the lime juice if needed (there should be enough salt from the peanuts). Serve immediately.
CHANGE IT UP: For a weeknight meal for two, stir through roughly chopped lamb’s lettuce or watercress and serve with brown rice.