- 200g Tenderstem® broccoli
- 1 orange
- 1 tbsp balsamic vinegar
- A handful of thyme, leaves only
- 400g tin of butter beans
- 3 figs
- 100g goat's cheese
- 60g Hugh's summer salad leaves
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Place a large pan of water on the hob and bring to the boil. Trim the dry ends from the Tenderstem® broccoli. Fill a separate large pan or bowl with ice cold water.
- 2.
When the water in the pan is boiling, drop in the Tenderstem® spears and cook for 3 mins. Drain them then plunge immediately into the ice water. This stops them cooking and keeps their vibrant green colour.
- 3.
Juice the orange into a jug. Add 1 tbsp each balsamic vinegar and olive oil, and the thyme leaves. Add a good pinch of sea salt and black pepper and whisk into a dressing. Drain and rinse the butter beans. Halve the figs, discarding the woody stems.
- 4.
Tumble the salad leaves into a serving bowl or divide between a couple of plates. Top with the Tenderstem® spears and butter beans. Pour over half of the orangey balsamic dressing and carefully toss together.
- 5.
Arrange the figs on top and dot over the goat’s cheese. Spoon over the remaining orange dressing and serve.
