Charred broccoli w/ balsamic roast tomato and confit garlic butterbeans

Teamwork makes the dream work! Nomes and I took half a recipe each and brought it together for this week’s recipe. We’ve gone for texture in this meal, from creamy to crunchy and everything in between! This meal has a few different components, but they’re pretty straight forward. It’s a good feed if you’ve got the time, but not the computing power. 


You will want to get your tomatoes on first, then once they’re ready crank the oven up to get the broccoli nice and crisp. Pickle the onions, then start your confit and pan frying the butterbeans. The last job is the puree, then it’s time to throw it all together! 


Slow roasted balsamic tomatoes: 

4 tomatoes 

2 garlic bulbs, grated 

2 tablespoons balsamic vinegar 

1 teaspoon Dijon mustard 

a few sprigs of thyme 

olive oil 

salt and pepper 


  1. Preheat oven at 150.
  2. In a bowl, place the balsamic vinegar, mustard, olive oil, grated garlic, chopped thyme and salt and pepper and mix.
  3. Cut your tomatoes in half then place in bowl. Gently stir to coat tomatoes evenly.
  4. Place tomatoes on a lined oven tray and baked for 1 hour.


Pickled red onion: 

1 red onion 

½ cup apple cider vinegar (or white) 

½ cup water 

1 teaspoon honey 

1 1/2 teaspoon salt 


  1. In a jar, place honey and vinegar and stir until honey has dissolved, then add the water and salt and stir.
  2. Slice your red onion and add to the jar. Make sure onion is covered by liquid and leave to rest for at least 30 min. Feel free to add dill, mustard seeds, chilli, spices...


Charred Broccoli: 

1 head broccoli 

salt and pepper 

olive oil 

1 lemon 


  1. Preheat oven at 200 degrees
  2. Cut broccoli florets, place on lined oven tray, drizzle with olive oil and sprinkle salt and pepper.
  3. Place in oven and cook for 20 minutes, turning broccoli every 5 minutes.
  4. Take out of oven. Zest the lemon and sprinkle over broccoli. Juice half of the lemon over broccoli and toss to cover everything. 


Confit garlic 

½ C olive oil 

6 cloves garlic 


1)Place your peeled garlic in a small pot with your oil. Cook on a very low heat for around 30 minutes until golden and soft. 

2)Allow to cool. Save a little oil to drizzle over the meal when finished. 


Parmesan and paprika Butterbeans 

2 tins drained butterbeans 

¼ C confit oil 

¼ tsp onion powder 

Pinch of cinnamon 

½ tsp thyme 

½ lemon juice and zest 

½ tsp liquid smoke 

1 TB powdered parmesan 

Shredded fresh basil 

Salt and pepper 


1)Heat your pan and oil, add the beans and brown slightly. 

2)Add rest of ingredients except for zest, parmesan and basil. Fry until crispy and golden. 

3)Stir through remaining ingredients and season to taste. 


Confit garlic and Butterbean puree 

½ of the cooked butterbeans 

Rest of the confit garlic and oil 

½ lemon juice and zest 

Shredded basil  


1)Stick blend the butter beans, garlic, oil, lemon juice and zest. 

2)Fold through your shredded basil. 


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