Creamy Butterbeans With Caramelised Leeks, Charred Courgettes, Drizzled With Olive & Almond Pesto
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
Take out a saucepan and a large frying pan.
Finely slice the courgettes into about 0.5cm rounds. Heat a good drizzle of olive oil in your large frying pan (use two smaller ones if needed) and add the courgettes with plenty of salt and pepper. Cook undisturbed for 3-4 mins, then turn them and continue cooking for another 4-5 minutes until softened with a nice char on them.
Meanwhile, heat the butterbeans over a gentle heat in your saucepan. Add a splash of water if you prefer a more brothy consistency. Season to your taste with salt and plenty of pepper.
To serve, ladle the beans into two bowls. Top with the charred courgette and olive pesto. Finish with a little lemon zest and a squeeze of lemon juice. Enjoy!
What's in your box?
Creamy Butterbean Broth
Olive & Almond Pesto
Ingredients / Allergens
Dill, basil, parsley, green olives, extra virgin olive oil, lemon zest, lemon juice, nutritional yeast, almonds, butterbeans, leek, garlic, bouillon (celery), lemon, courgette
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|