This Deliciously Ella recipe from her Quick and Easy cookbook is right up my street.  This is so colourful, flavourful, garlicky and zingy with the addition of lemon zest.  She makes her own almond pesto – super easy to do by the way –  but if you are in a hurry (who isn’t these days!), feel free to use shop bought pesto.  There is no shaming here.  I like to add and handful of spinach in at the end.

Serves 2

1 head of broccoli, stalk removed and cut into small bite-sized pieces

4 garlic cloves crushed or thinly sliced

1 tbsp Olive Oil

Salt & Pepper

2 x 400g tins of butter beans

12 cherry tomatoes

1 small courgette grated or finely sliced

1 tbsp plain yoghurt

1 tbsp pesto

1 lemon zest

Spinach (optional)


  1. Blanch the small broccoli pieces by simply covering them with boiling water and letting it sit for 2 – 3 mins until they are softened but still have a bit of bite.
  2. Using a large frying pan, heat the olive oil under a medium heat. Add the garlic and a sprinkling of salt and cook for about 2 mins.  Be careful the garlic does not burn.
  3. Add the broccoli, butter beans and cherry tomatoes, cherry tomatoes, courgette. Add the spinach if using. Then stir in the yoghurt, lemon zest, pesto and season with pepper.
  4. Serve from the pan.