CHARRED BROCCOLI STEAKS WITH CHIMICHURRI & BUTTER BEAN PUREE

1. Make the Butter Bean Purée 
   Drain the butter beans over a bowl, reserving ⅓ cup of the liquid. Add the beans, garlic, lemon juice, olive oil, and reserved liquid to a food processor. Blend until smooth, scraping down the sides as needed. Season to taste and set aside. 

2. Make the Chimichurri 
   In a bowl, mix the garlic, oregano, paprika, parsley, olive oil, red wine vinegar, and red pepper flakes. Season with salt and pepper, stir well, and set aside. 

3. Prepare the Broccoli Steaks 
   Slice the broccoli head in half lengthwise through the stalk. From each half, cut one thick steak. Save any smaller florets for another dish. 

4. Cook the Broccoli 
   In a small bowl, combine olive oil and paprika. Brush both sides of the broccoli steaks with the mixture and season with salt and pepper. 
   Heat a large frying or griddle pan over medium-high heat. Cook the broccoli for 3–4 minutes on each side until tender and nicely charred. 

5. Assemble the Dish 
   Spoon the butter bean purée onto two plates. Top each with a broccoli steak and finish with a generous drizzle of chimichurri. 

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

Butter Bean Purée 

• 2 x 400g tins butter beans (approx. 500g drained) 
• 1 clove garlic 
• ⅓ cup reserved bean liquid 
• Juice of 1 lemon 
• ½ tbsp olive oil 
• Salt and pepper, to taste 

Chimichurri 

• 1 clove garlic, minced 
• ½ tsp dried oregano 
• ½ tsp smoked paprika 
• ½ cup fresh parsley, finely chopped 
• ⅓ cup olive oil 
• 1 tbsp red wine vinegar 
• ½ tsp red pepper flakes 
• Salt and freshly cracked black pepper 

Broccoli Steaks 

• 1 large head LeaderBrand Broccoli 
• 3 tbsp olive oil 
• ¼ tsp paprika 
• Salt and pepper