Charred Broccoli & Butter Bean Salad with Anchovy Caper Dressing

If you’re afraid of anchovies then you need to try this salad. More often than not, it’s the ‘fishiness’ that turns people off. However, when used correctly, all anchovies really are is a salty flavour bomb. Anchovies add a necessary umami to this dressing which is poured over charred broccoli that’s briefly wok tossed with cumin seeds and chilli, before joining forces with butter beans, nigella seed, radicchio and avocado. Finish it off with some shaved parmesan and tell me you don’t like anchovies now!

Lunch

Dinner

Quick Sticks

Serves 4

Prep Time 5 Mins

Cook Time 15 Mins

Method

1
Make the anchovy caper dressing - place all ingredients into a large mixing bowl. Whisk until combined, then set aside.
2
Heat the olive oil in a wok or large non-stick pan over a high heat. Once the oil is hot, add the broccoli florets. Turn the heat down slightly and add the chilli flakes, cumin seeds and season with a little salt. Cook the broccoli, tossing regularly until it is just slightly charred and the spices give off an aroma. Once the broccoli is tender and has a slight residual bite, remove from the pan and transfer to the bowl with the dressing.
3
Add the radicchio and butter beans to the broccoli, tossing well to ensure everything is coated in the dressing. Lastly, add the avocado, gently tossing until just distributed throughout the salad.
4
Serve the salad onto a large platter, topping with some shaved parmigiano reggiano and extra mint.