Heat 1-2 tablespoons of olive oil in a large pan over medium heat. Add the broccoli with a pinch of salt and cook for 5–6 minutes until just tender and slightly charred, stirring occasionally. You could also do this in an air fryer or oven.

If using bacon, give the pan a wipe and place the bacon slices in the pan (cold) then turn heat to medium. Cook for 6–8 minutes, turning occasionally, until golden and crispy. Drain on kitchen paper.

Meanwhile, make the dressing. Add all the ingredients to a blender or food processor with a pinch of salt and lots of black pepper and blitz to a smooth, creamy and pourable consistency. Adjust seasoning to taste. Stir 1-2 tablespoons of the dressing through the drained beans.

To assemble, layer a portion of the lettuce in the base of the bowl. Add a serving of the butter beans, then roughly snap or slice the bacon into bite-sized pieces and add that to the bowl, if using. Followed by the charred broccoli, if using, and shower with grated parmesan. Drizzle over the dressing and finish. Finish with extra protein like boiled egg or leftover, shredded roast chicken. Serve immediately.