Continuing on with our Veganuary journey we are sharing some of our favourite recipe’s in the hopes to inspire you with easy but impressive plant based recipes. This beautiful colourful dish uses purple sprouting broccoli which is just coming into season. This delicate light and herby dish will perfectly brighten up the winter months.
Italian tempura broccoletti with a cannellini bean puree salsa Verde & toasted pine nuts
For the puree you will need:
Finely dice the garlic and shallot and slowly sweat over a medium heat until the onions to bring out the sweetness, they should become translucent in colour. Roughly chop the thyme leaves and add to the pan, add the drained beans and take off the heat. Add all ingredients to a food processor and blend to desired texture. We like to keep ours quite course but you can blend this further to achieve a smooth silky texture if preferred. Season to taste.
For the Salsa Verde you will need:
Any green leafy herbs we suggest: Dill coriander, mint, parsley, basil, chives a healthy bunch of each.
2tbs of capers
1tbs of mustard
3tbs good quality extra virgin olive oil
1tbs white wine vinegar
Squeeze of fresh lemon
Add all ingredients to a blender and blitz to desired texture, season to taste.
To create the perfect batter you will need:
Whisk together until you reach a lovely loose batter consistency. Steam your broccoletti for around 1 minute, once blanched toss in seasoned flour and Coat in the batter. Fry on a medium high heat for around 1 minute.
To assemble the dish:
Pipe the puree onto the dish add the tempura veg top with a drizzle of salsa verde & toasted pine nuts. Dress with garden herbs, we love to use pea shoots and chive flowers to add a pop of colour.
Check out chef Andi plating the dish on our Instagram, and let us know if you give this a try!