1 jar high‑quality butter beans (drained, rinsed)

6 dried cascabel chilies, stems removed and torn

8 garlic cloves, skin‑on and crushed

2 limes (peel strips + 2 tbsp juice; remainder for dressing)

2 lemons (peel strips + 2 tbsp juice; remainder for dressing)

1 tbsp coriander seeds (plus extra toasted for garnish)

600 ml extra virgin olive oil

3 tsp kosher salt

~150 g day‑old bread, torn (or gluten‑free if needed)

2 garlic cloves (for pangrattato)

1 tbsp fresh thyme leaves (or dried)

Zest of 1 lemon

2 tbsp olive oil (pangrattato)

1 tsp kosher salt

⅛ tsp freshly ground black pepper

400 g extra‑firm tofu

4 tbsp nutritional yeast

2 garlic cloves, smashed (tofu)

2 tbsp white miso paste

1.5 tsp kosher salt (or more to taste)

Freshly ground black pepper

Zest of 1 lemon (tofu)

2 tbsp extra virgin olive oil (tofu)

Ice water (optional, for texture)

40 g fresh parsley

6 tbsp cooled chili‑infused oil from beans

6 garlic cloves, thinly sliced and fried golden

Juice of remaining lemon & lime

1 tbsp honey (optional, for dressing)

Salt and pepper, to taste

1 head broccoli, cut into florets

1 head cauliflower, cut into florets

2 bags mixed lettuce (e.g. arugula, lamb’s lettuce)

25 g fresh mint leaves

Chopped peanuts or toasted coriander seeds (for garnish)