Creating a stunning, restaurant-quality salad at home is easier than you think with this simple, step-by-step recipe. Designed for clarity and ease, it breaks down the process into manageable stages, ensuring a perfect result every time, even for novice cooks.
First, prepare your roasted base. On a shallow baking tray, combine a can of drained butter beans and 100g of chorizo chunks with a tablespoon of olive oil. Roast at 200°C (180°C fan) for 20-25 minutes, until the beans are starting to crisp up beautifully. While that’s in the oven, blanch 150g of chopped Tenderstem broccoli in boiled water for two minutes, then drain well.
Next, make the flavour-packed dressing. In a high-speed blender, combine 50g fresh coriander, 20g parmesan, 25g pumpkin seeds, 50ml olive oil, one egg yolk, the juice of half a lemon, and a teaspoon of salt. Blitz until you have a smoothish, pale green sauce that’s almost as thick as mayonnaise. Taste it and adjust the seasoning if needed.
Finally, assemble your masterpiece. In a large bowl, toss two shredded Little Gem lettuces and the drained broccoli with about a third of your dressing. Divide this between two plates. Scatter the warm chorizo and butter bean mixture over the top, dot with the remaining dressing, and serve immediately for the best texture and temperature contrast.