Charred Broccoli & Butter Bean Salad with Anchovy Caper Dressing - Brooke Kelly Nutrition

Ingredients

• 2 medium heads of broccoli, cut into florets
• 2 tablespoons extra virgin olive oil
• ½ teaspoon chilli flakes
• ½ teaspoon cumin seeds
• 2 cups radicchio, finely chopped
• 400g butter beans, rinsed and drained
• 1 avocado, finely diced
• Salt
• Shaved parmigiano reggiano to serve
• 6 fillets anchovies
• ¼ cup capers in brine, drained
• Zest of half a lemon + 2 tablespoon of lemon juice
• 1 teaspoon of Dijon mustard
• 10g fresh mint leaves, finely chopped
• 2 tablespoons white wine vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon nigella seeds
• Pinch salt
• ¼ teaspoon cracked black pepper