Easy Summer dishes by Hoersch
White bean puree with wild broccoli and blueberries
For 4 portions
200 g wild broccoli ( stick broccoli )
1 garlic clove
800 g white beans (tin)
2 tablespoons frying oil
120 ml vegetable broth
2 sprigs of thyme
1 small zucchini
3 tablespoons lemon juice
1 tsp medium hot mustard
1 tbsp. blossom honey
6 tablespoons olive oil
2 Tl black sesame (alternatively light sesame)
1 large handful of mixed soft herb leaves (e.g. basil, coriander, parsley)
150 g blueberries
2- 3 edible blossoms
salt, black pepper
Cleaning broccoli. Cut thick stems in half lengthwise. Peel the garlic. Rinse beans over a sieve and drain well, heat 1 tbsp. frying oil in a pot and fry the garlic briefly. Add the beans, thyme and stock, bring to the boil and simmer covered for about 5 minutes. In the meantime, slice the zucchini lengthwise into fine julienne (strips). For the dressing, whisk 3 tbsp lemon juice with mustard, honey and olive oil (4 tbsp). Heat the rest of the oil (1 tbsp) in a large frying pan. Fry the broccoli for 3-4 minutes. Shortly before the end of the cooking time, add the sesame seeds and fry briefly. Season with a little salt.
Remove the thyme from the beans. Finely puree the beans with the remaining olive oil (2 tbsp) and lemon juice (1 tbsp). Season with salt and pepper.
To serve, spread the bean puree in the middle of the plate. Arrange broccoli, courgette strips, herb salad and blueberries on top. Sprinkle the dressing on top. Pluck the blossoms finely and spread on the salad.
Preparation time: approx. 45 minutes