Courgette Butter Beans with Tomato Salsa TRY
Serves 2
Ingredients
4 tbsp extra virgin olive oil
2 shallots, finely chopped
1 courgette, thinly sliced
1 garlic clove, finely chopped
2 x 400g tins butter beans and their liquid (14 oz each)
120g broccoli, cut into small florets, roughly chopped (4 oz)
Zest of 1 lemon
1 red chilli, thinly sliced
2 tbsp Seed Mix
Salt and black pepper
For the Salsa
15 cherry tomatoes, quartered
Small handful each of dill, parsley, and basil
1½ tbsp capers
Juice of ½ lemon
Serve with
Toasted sourdough
4 tbsp extra virgin olive oil
2 shallots, finely chopped
1 courgette, thinly sliced
1 garlic clove, finely chopped
2 x 400g tins butter beans and their liquid (14 oz each)
120g broccoli, cut into small florets, roughly chopped (4 oz)
Zest of 1 lemon
1 red chilli, thinly sliced
2 tbsp Seed Mix
Salt and black pepper
For the Salsa
15 cherry tomatoes, quartered
Small handful each of dill, parsley, and basil
1½ tbsp capers
Juice of ½ lemon
Serve with
Toasted sourdough
Method
Heat 1 tablespoon of the olive oil in a large frying pan and sauté the shallots over medium heat for 1 minute until slightly softened. Add the courgette slices and cook for 8 minutes until softened and caramelised, stirring occasionally. Stir in the garlic and cook for 1 minute more.
Add the butter beans with their liquid, the broccoli, and lemon zest. Stir and season with salt and pepper, then reduce the heat and simmer for 6–7 minutes until the sauce has thickened and the broccoli is tender but still has a bit of bite.
Meanwhile, mix the chopped tomatoes, herbs, capers, remaining olive oil, and lemon juice in a bowl to make the salsa. Season to taste with salt and pepper.
When the butter beans are ready, divide between two plates and spoon the tomato salsa all over. Finish by scattering the sliced chilli and mixed seeds on top.
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