Ingredients
Makes 2 portions
1 head of broccoli, cut into florets
1 tsp za’atar
3-4 radishes, finely sliced
2 tbsp red wine vinegar
1 400g tin butter beans, drained, rinsed thoroughly with water and patted dry with a cloth
Pinch of smoked paprika
Pinch of sugar
1 tbsp tahini
1 tbsp lemon juice
2 tbsp crumbled feta
Olive oil
Salt and pepper
Recipe
1. Preheat the oven to 190c. Mix the broccoli, za’atar, salt and olive oil on a metal baking tray. Roast until golden and tender, then set aside
2. Meanwhile mix the butter beans, olive oil, salt and paprika. Roast until golden and crispy – around 20 mins
3. Bring to the boil the red wine vinegar and sugar in a small pan. Add the radishes and leave them to slightly pickle until ready to assemble
4. Mix the tahini and lemon juice together with enough cold water until you have a dressing with a pouring consistency. Season to taste
5. Assemble everything together – place the broccoli and beans on a plate, top with a good drizzle of the tahini dressing, feta and pickled radishes
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