Baked courgette with borlotti beans and salsa verde
This simple yet hearty dish of beans and courgettes is a vegan delight. The fresh borlotti beans are cooked down with lots of garlic and cherry tomatoes, which result in a thickened sweet tomato sauce. The dish is finished with a zingy salsa verde of fresh herbs, capers and lemon juice.
Ingredients
Metric
Imperial
- 1kg borlotti beans, fresh in their pods
- 500g of baby plum tomatoes, halved
- 6 garlic cloves, sliced
- 1 sprig of thyme
- 4 courgettes, a mix of green and yellow
- 10g of dried oregano
- 1 handful of fresh mint leaves, and/or fresh oregano leaves, to garnish
- olive oil
- Maldon salt
- freshly ground black pepper
Salsa verde
- 1/2 bunch of flat-leaf parsley
- 1/2 bunch of mint
- 1/2 bunch of tarragon
- 30g of capers
- 20ml of lemon juice
- Maldon salt
- 1 garlic clove, finely grated
- extra virgin olive oil
Method
Pod the borlotti beans and place them in a pan with the tomatoes, garlic and thyme. Cover with water and simmer for 40–45 minutes over a medium heat
- 1kg borlotti beans, fresh in their pods
- 500g of baby plum tomatoes, halved
- 6 garlic cloves, sliced
- 1 sprig of thyme
Meanwhile, make the salsa verde. Finely chop the capers and all of the herbs and mix them with the garlic, lemon juice and a pinch of salt. Drizzle in enough olive oil to create a thick, coarse dressing then set aside
- 1/2 bunch of flat-leaf parsley
- 1/2 bunch of mint
- 1/2 bunch of tarragon
- 30g of capers
- 20ml of lemon juice
- 1 garlic clove, finely grated
- Maldon salt
- extra virgin olive oil
Next, prepare the courgettes. Preheat an oven to 180°C/gas mark 4. Slice them in half lengthways and score the flesh in a cross-hatch pattern. Drizzle with olive oil and sprinkle over the dried oregano
- 4 courgettes, a mix of green and yellow
- olive oil
- 10g of dried oregano
By the time the borlotti beans are tender, the tomatoes should have broken down into a sauce, acting as a natural thickener. Add a dash of olive oil then season to taste with salt and pepper. Keep warm or set aside to reheat before serving
- olive oil, or knob of butter
- Maldon salt
- freshly ground black pepper
Place a large frying pan over a medium-high heat with a dash of oil. Pan-fry the courgettes until the flesh turns golden brown (around 3 minutes), then transfer to the oven and finish cooking through for a further 10 minutes
To serve, divide the beans and tomatoes between serving bowls and place the courgettes on top. Finish with the salsa verde, a final drizzle of olive oil and some extra fresh mint and oregano leaves
- extra virgin olive oil
- 1 handful of fresh mint leaves, and/or fresh oregano leaves, to garnish
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