BUTTER BEANS WITH CREAMY COURGETTE AND GREEN OLIVE SALSA

READY IN

45 mins

COOKING TIME

40 mins

PREP TIME

10 mins

SERVES

4 people

ingredients

3 medium courgettes (yellow and or green)

2 garlic cloves

1 onion, chopped

3 tbsp olive oil

IN STOCK

1/2 lemon, zest and juice

½ tsp fennel seeds

¼ tsp chilli flakes

400ml veg stock

700g jar of butterbeans

IN STOCK

150ml vegetable stock, hot

Salt and pepper

For the green olive salsa:

10g flat-leaf parsley leaves

10g basil leaves

5g mint leaves

1 small garlic clove

2 anchovy fillets

IN STOCK

10 pitted Gordal olives

IN STOCK

Finely grated zest of 1/2 lemon

80ml extra virgin olive oil

IN STOCK

Method:

Trim the courgettes and slice into 1 cm discs. Crush the garlic and chop the onion.
Heat a non-stick pan and add the olive oil. Once hot, add the onion, garlic, zest from ½ lemon, fennel seeds and chilli, season with salt and pepper and sauté gently for 5 mins. Add the courgette, cover with a lid and cook very gently for 30 mins. Meanwhile, make the salsa.
Spoon the butterbeans and their juices into the pan and the vegetable stock. Bring to a bubble and simmer for 5 mins until the sauce coats the beans. Check the seasoning and add lemon juice if necessary.
Serve the beans and courgettes in bowls, topped with the green olive salsa. Mop up with crusty bread.

For the Salsa:

Chop the herbs, garlic, anchovy and olives and place in a bowl. Add the lemon zest and the olive oil. Season with salt and pepper and add lemon juice to taste.

Little Tips:

For extra umami, add a sprinkle of Galmesan.

For a vegan option, use Perello a few cornichons instead of the anchovies, and adjust the seasoning to taste.

Short on time? Substitute the salsa for pesto.