- serves 2-3 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 150 ml vegetable stock
- 250 g drained and rinsed cannellini beans, or other white beans
- 50 g white (shiro) miso paste
- salt and ground white pepper, to taste
- 2 bunches broccolini, woody ends trimmed
- extra virgin olive oil, for drizzling
- 100 g piece parmesan
- 1 lemon
- 40 g (¼ cup) whole almonds, toasted and coarsely chopped
Instructions
- Preheat a chargrill pan or barbecue over medium–high heat. Place the stock in a saucepan over low heat until hot.
- Place the beans and miso paste in a food processor and blend. Add enough hot stock to loosen the puree but it should still be thick enough to coat the back of a spoon. Season with salt and pepper.
- Place the broccolini in a bowl, drizzle with oil and season to taste. Toss to combine well, then grill until lightly charred and tender.
- To serve, spread the bean puree in the bottom of a serving bowl, then place the broccolini over the top. Using a microplane, finely grate the parmesan over the top, then finely grate the lemon zest over the top and scatter with the toasted almonds.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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