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Heat the oven to 200C (180C fan)/390F/gas 6.
Put a tablespoon of olive oil, the chorizo and drained butter beans in a shallow baking tray and mix well.
Roast for 20-25 minutes, until the beans start to crisp up nicely.
Meanwhile, blanch the Tenderstem in a bowl of just-boiled water for two minutes, then drain well.
For the dressing, put the coriander, parmesan, pumpkin seeds, 50ml olive oil, egg yolk, lemon juice and salt in a high-speed blender and blitz to a smoothish, pale green sauce: it should be almost as thick as mayonnaise, but with a little more texture.
Taste and adjust the salt and lemon as needed.
Just before you want to eat, tip the shredded lettuce into a large bowl and add the broccoli.
Dress with a third of the dressing, then divide between two plates.
Dot over the remaining dressing, scatter the butter bean and chorizo mix on top, and serve immediately.