Garlic crumb broccoli and white bean traybake

Method

1. Heat the oven to 220°C (200°C fan). Cut the broccoli into medium florets and slice the stalks into 1 cm coins. Drain and rinse the cannellini beans, and roughly chop the sun-dried tomatoes.
2. Put the broccoli and beans on a large baking tray with 2 tbsp of the olive oil and a good pinch of salt. Toss together and spread out.
3. Roast for 15 minutes, until the broccoli is starting to char.
4. In the meantime, crush the garlic and mix it in a small bowl with the breadcrumbs, chilli flakes, the remaining 1 tbsp olive oil, the zest of the lemon and a pinch of salt, rubbing with your fingers so the crumbs are evenly oiled.
5. Take the tray out, stir in the sun-dried tomatoes and scatter the garlic crumbs over the top.
6. Roast for another 8 to 10 minutes, until the crumbs are golden and crisp. Watch them near the end, as crumbs burn fast.
7. Roughly chop the parsley. Squeeze over the juice of half the lemon, scatter with the parsley and serve from the tray with the other half cut into wedges.

Tip Keep an eye on the crumbs for the last few minutes, and stir them if one side is browning faster than the other.

Photo made with AI.

From Nosha · nosha.app