Charcoal Butter Beans In Chimichurri Sauce

- Yellow butter beans
- Broccolini
- Cavolo nero
- 1 Lemon
- 1 Cabbage

- ⅓ Bunch of Chervil
- ⅓ Bunch of Basil
- ⅓ Bunch of Dill
- White Wine Vinegar
- ½ Chili, Deseeded
- 2 Cloves of Garlic
- Olive Oil
- Salt
- Pepper

1. Light your BBQ and let the coals turn white-hot.
2. Wash the cavolo nero, shake dry and massage with oil.
3. Place the cavolo nero on the grill, center up.
4. Chop the ends off the butter beans.
5. Briefly blanch the beans in boiling water, and let cool in ice water.
6. Place the beans on one side of the BBQ, the broccolini on the other (it’s helpful to use a small grid so the beans won’t fall onto the coals and ruin your day).
7. Turn when golden brown, becoming crispy.
8. When the cavolo nero, beans and broccolini are done, place the cabbage and some lemon wedges on the BBQ, ensuring they do not burn or dry out.

1. Put the herbs, chilli, garlic, vinegar, salt and pepper in a blender.
2. Slowly add the oil while blending to a smooth sauce. Easy enough.

Arrange the vegetables on a plate as creatively as you like and drip the chimichurri over it. Add the lemon wedges (friendly tip: this dish also goes great with parmesan curls). Finish with some fresh herbs and flowers. Serve with a warm pita.