Lemony Flageolet Beans with Purple Sprouting Broccoli & Savoury Seeds

Ingredients

• Olive Oil
• Zest of 1 Whole Lemon
• Pinch of Chilli Flakes
• 2 Cups Cooked Flageolet Beans (in their stock)
• 3 to 4 Florets of Purple Sprouting Broccoli
• 1 tsp Rapeseeds
• 1 tsp Shelled Hemp Seeds
• Soy Sauce, to taste
• Handful of Wild Garlic Leaves (or 1 crushed garlic clove + a handful of spinach)
• Lemon Juice, to taste (from the zested lemon)

Method

1. Heat a glug of olive oil in a small saucepan, and add the lemon zest and chilli flakes. (If you don’t have any wild garlic, toast the garlic clove here, too). When they are sizzling and fragrant, add in the beans and enough of their stock to just cover. Bring to the boil, then reduce to a simmer.
2. Place the broccoli in the saucepan and cover with a lid, to steam / blanch on top of the beans.
3. Meanwhile, heat a dry frying pan over a medium-high heat. Add the seeds and allow to toast, stirring, until they smell nutty and the hemp seeds are turning light brown. Acting quickly before they burn, take the pan off the heat and dash in a few shakes of soy sauce. It will sizzle and evaporate around the seeds - stir to cover evenly, then set aside.
4. Pull your broccoli (which should now be tender but not soft) out of the saucepan and onto a chopping board. Roughly chop into spoonable segments.
5. Stir the wild garlic into the still-hot saucepan of beans, so that it just wilts in but you don’t cook out the flavour. Now pour the beans, wild garlic, and remaining broth into a wide shallow bowl, and top with the broccoli. Squeeze over lemon juice to taste, add a drizzle more olive oil, and sprinkle over the crunchy, salty seeds.