Cooking instructions

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

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

icon-vegan
icon-no-refined-sugar
icon-high-protein
icon-high-fibre
icon-gluten-free

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 butterbeans (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!

What's in your box?

Caramelised Leek Broth

Olive & Almond Pesto

Courgette

Lemon

Butterbeans

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, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES

Nutrition information per person
Calories 488kcal
Protein 20.2g
Fibre 14.2g
Total Fat 21.3g
Saturated Fat 3.6g
Total Carbs 58.6g
Salt 2.2g