When you’re tallying up your 5-a-day, the beans count as one portion, so teaming them with tenderstem broccoli here ticks off two of your 5-a-day – bonus!
Place a griddle pan over a high heat, and switch the oven to the lowest setting.
In a medium pan, cook the quinoa in 2.5 cups of boiling salted water for 20 minutes, or until tender – top up with extra water, if needed.
Once cooked, finely grate in the zest from 2 lemons and squeeze in the juice from 1, then season to taste.
While the quinoa is cooking, drizzle the pork chops with 2 tablespoons of olive oil, add a pinch of sea salt and black pepper and rub into the meat.
Place the chops onto the screaming hot griddle (or saucepan) and cook for 8 to 10 minutes, or until cooked through, turning every 2 minutes. Transfer to a plate, cover with tin foil and place in the oven to keep warm.
Peel and finely slice the garlic, then deseed and finely chop the chillies.
Heat 3 tablespoons of olive oil in a frying pan over a high heat, add the chilli and garlic and cook for 1 minute, or until softened.
Drain and add the cannellini beans, along with the cooked quinoa. Stir well to coat, check the seasoning and keep warm over a low heat until needed, stirring regularly.
Refill the saucepan with 4 cups boiling salted water and place over a high heat. Trim and add the broccoli, then cook for 2 to 3 minutes, or until al dente. Drain and steam dry.
Tip the broccoli into a bowl, add 2 tablespoons of extra virgin olive oil, squeeze in the remaining lemon juice, season and toss together.
Divide the spicy beans, quinoa and broccoli between four plates, pop a pork chop on top of each portion and drizzle with the resting juices.
