Ingredients
- 1 pouch Merchant Gourmet Giant Butter Beans
- 1 tsp nduja paste
- 2 garlic cloves - 1 grated/crushed, 1 whole
- 2 large spring onions
- 2 thick slices of sourdough
- Good quality olive oil
- Juice of 1 lemon
- 40g parmesan
- Flaky sea salt
- Lots of black pepper
- Chopped parsley to garnish
Instructions
-
Char the spring onions
On BBQ: Toss the spring onions in a little olive oil and a pinch of flaky salt. Lay directly on the grill over direct medium-high heat. Leave without moving for 2–3 minutes until properly charred and blackened on the underside, then turn and repeat. The outer layer should be papery and charred, the inside soft and sweet. Set aside.
No BBQ: Heat a griddle pan or heavy cast iron frying pan until smoking hot. Toss the spring onions in a little olive oil and lay in the dry pan in a single layer. Cook without moving for 2–3 minutes until properly charred, then turn and repeat on the other side. Alternatively, place under a very hot grill for 3–4 minutes each side. You want real black char, not just golden.
- Char the sourdough
On the BBQ: Brush both sides of each slice generously with olive oil. Lay directly on the grill for 1–2 minutes each side until deeply charred with good grill marks. While still hot, rub the cut side of the garlic clove firmly over the surface. The rough charred bread acts as a grater and the garlic melts straight in. Season with flaky salt.
No BBQ: Brush both sides generously with olive oil. Place on a hot griddle pan for 2 minutes each side until charred lines form and the bread is deeply golden and crisp. Alternatively, toast under a very hot grill until charred at the edges. Rub with garlic and season with flaky salt while still hot.
- Make the nduja butter beans
Heat a wide pan over a low heat. Add the butter beans straight from the pouch. Add nduja paste and the grated garlic and cook for 1 minute until fragrant. Add the juice of 1/2 lemon, taste and season with lots of black pepper and flaky salt.
- Plate up
Spoon the nduja beans generously into a wide shallow bowl. Lay the charred spring onions over or alongside. Lean the charred sourdough against the beans so it can soak up the sauce. Drizzle with extra virgin olive oil, more black pepper, scatter over chopped parsley, grate over plenty of parmesan and finish with another squeeze of lemon. Eat immediately.
