Start with the tender stem broccoli – lightly toss with half a tablespoon of the olive oil and roast in a preheated oven 180C fan for 10 min, (air fryer is a great option too – 7-8 minutes)

Step 2

Crumble the sourdough or blitz it to crumbs

Step 3

Heat a skillet over medium heat and add 1 tsp of the olive oil. Add the breadcrumbs and all the seeds, and roast until crunchy and slightly golden. Transfer to a bowl and let cool

Step 4

In the same skillet add the remaining olive oil and gently saute the shallots. Once translucent, add the garlic, fry very quickly to release the aroma and add the beans with the liquid. Heat through under a lid for around 10 min. Take off the heat

Step 5

In a small bowl mix the miso paste with the bean juice, mix and add to the beans. Mix thoroughly and serve – miso beans on a plate, then add half of the broccoli on the side and sprinkle generously with the crunchy crumbs and nuts. Drizzle chili oil, or flakes if you like, and serve immediately

Nutritional information

Per	100g	Serving (409g)
Energy (Kj)	671 kJ	2745 kJ
Energy (kcal)	160 kcal	654 kcal
Fat	4.6g	19g
of which saturates	0.7g	3g
Carbohydrates	18g	75g
of which sugars	1.3g	5.2g
Fibre	5.8g	24g
Protein	8.6g	35g
Salt	0.25g	1g