Caponata Bean Bowl

• khẩu phần: Serves: 4
• tổng thời gian: 7 minutes

Nguyên liệu

For the Courgette

2 tbsp olive oil

2 courgettes

Salt and pepper to taste

For the Base

3 tbsp olive oil

1 onion

1 celery stick

1 leek

3 cloves of garlic

2 tbsp capers

½ tsp each of dried oregano, rosemary, thyme

100g pitted green olives

40g sultanas

2 x 400g cans of butter beans

50ml water

1 lemon

20g fresh parsley

20g pine nuts

¼ tsp chilli flakes

1 tbsp extra virgin olive oil

Before you start

Oven or air fryer 200C | Large baking tray | Small baking tray | Large frying pan

How to Make It

1️⃣ Roast the courgette – Slice courgette into 1cm rounds, toss with olive oil, salt and pepper, and roast for 25 mins (or air fry for 15) until golden. Toast pine nuts for 5 mins.

Hướng dẫn

Cook the base – In a frying pan, cook onion, leek and celery in olive oil until soft. Add garlic, capers, dried herbs and cook for 2 mins more.

Add the flavour – Tip in butter beans (with their liquid), olives, sultanas, water, lemon zest and juice. Simmer for 5 mins. Season to taste.

Bring it together – Stir through roasted courgette, then top with toasted pine nuts, chopped parsley, chilli flakes and a final drizzle of olive oil.