- 1 head broccoli
- 1 T olive oil
- 4–6 anchovy fillets
- 100 g softened butter
- 1 x 400 g can cannellini beans, drained
- 1 red onion, sliced
- Mint, for serving
Cut the broccoli head into steaks and rub with olive oil. Grill for 5 minutes a side, until chargrilled but still slightly crunchy.
Smash the anchovy fillets with softened butter. Place in a pan to brown slightly, then add the can of drained cannellini beans and sliced red onion. Season to taste.
Remove from the heat and serve warm spooned over the broccoli.
Garnish with mint.