"Crispy butter bean, chorizo and cos salad with coriander Prep 15 min Cook 25 min Serves 2 50ml olive oil, plus 1 tbsp for roasting 100g chorizo, cut into 1cm chunks 400g tin butter beans, drained and rinsed well 150g Tenderstem broccoli, cut into 1cm pieces 50g fresh coriander, leaves and stems 20g parmesan, or vegetarian parmesan 25g pumpkin seeds 1 egg yolk Juice of lemon 1 tsp salt 2 little gem lettuce, roughly shredded"
"Meanwhile, blanch the Tenderstem in a bowl of just-boiled water for two minutes, then drain well. For the dressing, put the coriander, parmesan, pumpkin seeds, 50ml olive oil, egg yolk, lemon juice and salt in a high-speed blender and blitz to a smoothish, pale green sauce: it should be almost as thick as mayonnaise, but with a little more texture. Taste and adjust the salt and lemon as needed."
A robust salad combines roasted chorizo and butter beans with blanched Tenderstem broccoli and shredded little gem lettuce to make a filling main. A coriander-parmesan, pumpkin-seed and egg-yolk dressing is blitzed to a thick, pale green mayonnaise-like sauce and used to dress the lettuce and broccoli. The chorizo and beans are roasted until the beans crisp and then scattered over dressed leaves. The dish serves two and cooks in about 25 minutes. A vegetarian option substitutes vegetarian parmesan, omits chorizo and adds smoked paprika and sea salt flakes.
Read at www.theguardian.com
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