40g chard, stems removed
2 cloves garlic
3 anchovy fillets
20g coriander, stems included
⅓ cup olive oil
12-14 stems broccolini
1 tablespoon olive oil
1 x 400g can cannellini beans, rinsed, drained
1 large handful flat-leafed parsley (I like to leave stems on that are about 3cm)

The barbecue at home has always been used all year round, both day and night. This salad, served at room temperature, uses a verdant green sauce similar to a salsa verde, but using chard.

View the recipe collection here


1.To make the dressing, put all ingredients into a container and simply blitz everything using a stick blender, until you have a textured purée – it shouldn’t take more than 10-15 seconds and may need a bit of prodding with a fork to get the ingredients moving.
2.Loosen with a little more olive oil if the dressing is too thick. Taste and season.
3.Prepare the broccolini by removing the leaves and cutting the base of the stem on a nice sharp angle.
4.Toss in olive oil and cook on high (I like to use a barbecue or a chargrill) turning once or twice, until the broccolini is partially charred, but still firm to the bite, about 5 minutes.
5.Chill for 5 or so minutes to stop it from cooking further.
6.In a large mixing bowl, put the broccolini, cannellini beans, parsley and about 3 heaped tablespoons of the dressing and season.
7.Mix gently with your hands, incorporating everything but at the same time allowing nothing to be overworked – you want a salad that has texture and crispness.
8.Transfer to a large serving bowl and serve at room temperature.
9.The remaining dressing is very versatile; just store it in the fridge for up to 2 days.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain