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First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside.
For the butter beans, separate the beans from their juices, then pour beans into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. Loosen with a splash of bean liquid for desired consistency if needed.
For the broccoli, chop into steaks - you should be able to get 2-3 from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil until caramelised.
Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. Get a frying pan up to a medium high heat, then add 2 tbsp olive oil. Once hot, add the steak - press down to get a good sear.
After several minutes, flip + cook the other side until golden brown. Bash the garlic cloves, then add with the butter + baste continuously.
To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri + feta if you like, then enjoy!