Brassica Bowls

Preheat the oven to 400°F. Trim 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil, Italian spice, and a pinch of salt and pepper. Roast until browned in places, 15 to 20 minutes.

Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve and juice the lemon. Add the sliced kale to a large bowl along with just half the lemon juice, and a pinch of salt and pepper. Massage the kale for a minute, until the leaves are dark green. Add the sliced radishes to the kale.

Drain and rinse the butter beans and pat dry with a clean kitchen towel. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the butter beans, sprinkle with salt, and cook until browned in places, 5 to 7 minutes.

Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a medium bowl. Stir until well combined. Divide the kale salad and crispy butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle the brassica bowls with lemony Caesar dressing. Enjoy!