- 2 small broccoli heads (about 1 ¾ lbs), cut into florets
- 3 zucchini, sliced diagonally into ¼ inch pieces
- 2-3 tbsp extra-virgin olive oil
- 1/3 pound garden peas (fresh or frozen)
- One and a half 15 oz cans cannellini beans (about 2 cups), drained
- 2 radishes, shaved
- ½ cup basil leaves, torn
- ½ cup mint leaves, torn
- ½ cup flat-leaf parsley leaves, chopped
- 1 crusty Italian bread loaf, to serve (optional)
- Sea salt and black pepper
- CAPER BAGNA CAUDA
- 3 garlic cloves
- ⅓ cup salted capers (rinsed)
- ½ cup extra-virgin olive oil
- 7 tablespoons salted butter
- Zest and juice of 1 lemon
- Start by making the caper bagna cauda. Place the garlic cloves and paper in a large mortar and pound with a pestle until you have a chunky paste. Add the caper-garlic paste to a small frying pan along with olive oil and butter, bring it to a simmer, and gently cook for a further 3-4 minutes. Remove from the heat and add the lemon zest and juice, adjusting the amount of citrus according to your personal preference. Keep warm.
- Heat a griddle pan or barbecue to high. Coat the broccoli and zucchini in the olive oil and season with a big pinch of salt. Add the broccoli and zucchini to the pan or barbecue and cook, turning occasionally, until just tender and slightly charred on all sides.
- Bring a small pot of salted water to a boil, add the peas and blanch until just tender, about 1-2 minutes. Drain and refresh under cold running water.
- Combine the broccoli, zucchini, peas, cannellini beans, and shaved radishes in a large bowl. Add the herbs and big sprinkle of salt and pepper and toss everything together well. Spoon the warm caper bagna cauda over the top and serve with crusty Italian bread, if you like.