Roasted cannellini and broccoli with almonds and lemon

Ingredients

For 1 serving

• Cooked cannellini beans200 g
• Broccoli250 g
• Almonds12 g
• Lemon zest2 g
• Garlic1 clove
• Chili pepper0.3
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: nuts,

In season: October – March

Method

1. Turn the oven on to 210 °C (fan). Wash the broccoli, divide it into florets of similar size and peel the stalk, slicing it into rounds; rinse and drain the cannellini beans well, patting them dry.
2. In a baking dish toss the broccoli and beans with the oil, crushed garlic clove, chilli and salt, spreading them in a single layer.
3. Bake at 210 °C for 20 minutes, stirring halfway, until the florets are tender and charred at the edges and the beans are crisp outside.
4. Meanwhile toast the almonds in a small dry pan over medium heat for 3–4 minutes, shaking, until golden and fragrant; leave to cool slightly and chop roughly.
5. Remove the garlic, finish with the almonds and grated lemon zest and serve.