INGREDIENTS

3 bunches of  broccolini  (800g)

2 tbs extra virgin olive oil

For the salsa:

1/2 cup (85g) green Sicilian olives, pitted, chopped

1 long green chilli, finely chopped

1 tbs finely chopped preserved lemon

1 cup coriander leaves, chopped

1/2 cup (125ml) extra virgin olive oil

2 tbs white wine vinegar

2 x 400g cans butter beans, drained, rinsed, patted dry

Method

For the green olive and white bean salsa, place all ingredients in a bowl and mix to combine. Season with salt flakes and freshly ground black pepper.

Heat a barbecue grill or chargrill pan to high. Drizzle broccolini  with oil and season. Grill for 5-6 minutes each side until lightly charred and tender.

Arrange on a serving platter and spoon the salsa over, to serve.