Creamy Butter Beans With Caramelised Leeks, Charred Courgettes, Drizzled With Olive & Almond Pesto

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a saucepan and a large frying pan.

STEP 2

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.

STEP 3

Meanwhile, empty the caramelised leek broth and the tin of butter beans (including the water) into your saucepan and cook over a medium heat until piping hot, around 3-5 minutes. Add a splash of water if you prefer a more brothy consistency. Season to your taste with salt and plenty of pepper. 

STEP 4

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!