Butterbean Caponata With Roasted Peppers & Aubergine, Salsa Verde & Warm Ciabatta
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Preheat your oven to 220°C / 200°C fan and take out a saucepan.
Drain and empty the butterbeans then add to your saucepan along with the caponata sauce. Warm through over a medium heat until piping hot, around 5 minutes.
Cut the ciabatta in half down the side (as if you’re making a sandwich), place into a baking tray cut side up and drizzle generously with extra virgin olive oil. Bake in the oven for 5-10 minutes or until lightly toasted. Rub the cut side of the ciabatta with a clove of garlic for extra flavour (optional).
If the salsa verde has solidified after chilling, loosen up by stirring through a drizzle of extra virgin olive oil in a small bowl.
To serve up, divide the butterbean caponata between serving bowls, drizzle over some salsa verde and use the toasted ciabatta for dunking and scooping. Enjoy!.
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Ingredients / Allergens
Garlic, plum tomatoes, tomato puree, salt, pepper, agave, capers, red peppers, aubergine, butterbeans, parsley, olive oil, organic ciabatta (wheat)
For allergens, please see ingredients in bold
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES
|Nutrition information||per person|