Charred Broccolini with Fava Beans in Vinegar

Makes 2 servings.

1.5 Tbsp extra-virgin olive oil
1/2 bunch Red Dog broccolini
Fine sea salt
1 garlic clove, thinly sliced
1/2 pint cherry or grape tomatoes
1/2 tsp ground coriander
1/2 tsp ground smoked sweet paprika
1/4 tsp red pepper flakes
1/4 tsp fennel
2 Tbsp sherry or red wine vinegar
1/2 cup cooked Red Dog fava beans (~1lb. fava bean pods)
Ground black pepper
1 Tbsp chopped flat-leaf parsley

Preheat the oven to 400F.

Place the broccolini on a baking sheet, drizzle with 1/2 Tbsp of olive oil. Season with salt and roast in the oven for 15 to 20 minutes, until charred and tender. 

While the broccolini cooks, melt the butter in a large skillet over medium-low heat. Add the garlic and sauté until fragrant, about 1 minute. 

Add the remaining 1 Tbsp of olive oil, followed by the tomatoes. Cover with a lid, as the pan might spurt out hot oil. Cook for 2 minutes, rotating the pan carefully with the lid on. Add the coriander, paprika, chilli flakes, and fennel and sauté until fragrant, 30 to 45 seconds. 

Pour in the vinegar, cover with a lid, and cook until the tomatoes turn soft and the skins burst, 5 to 6 minutes. I like to crush a few tomatoes with a spoon to help release their juices into the pan.

Fold in the fava beans and roasted broccolini. Taste and season with salt and black pepper. Cook for 2 minutes until the liquids in the pan bubble and remove from the heat.

Garnish with parsley and serve hot or warm.