Creamy Green Goddess Beans & Courgettes With Organic Cultured Yoghurt, Pistachio Za'atar & Flatbread

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Take out a deep frying pan and a second wide frying pan.

STEP 2

Place a frying pan over medium heat and add a drizzle of olive oil. While it heats, finely slice the courgette, and add to the pan with a pinch of salt and fry for 8 minutes, or until softened. Drain and rinse the cannellini beans, then add them to the pan along with the green goddess sauce.

In a blender, or in a bowl with a hand blender, blend the baby spinach with 50ml of water (double the amount for a 4-person portion) until smooth, then add it to the sauce and beans. We send the spinach separately to ensure the beautiful vibrant green sauce colour, but if don’t have a blender, you can finely chop the spinach instead. Stir everything together and cook for a few minutes until heated through.

STEP 3

Add a generous drizzle of olive oil (we recommend a 2 tablespoons, but you could use less) to your other frying pan, along with the pistachio and za'atar. Heat until the nuts are lightly toasted, around 2-3 minutes. Watch carefully to ensure it doesn't burn. Remove all of the oil, nuts and spices from the pan and place into a ramekin or small bowl. Toast the flatbread in the pan for a few minutes to warm through, then cut into quarters.

STEP 4

To serve, divide the creamy green goddess beans between serving bowls, then garnish with a few dollops of yoghurt and the pistachio and za'atar drizzle. Serve the flatbread alongside to scoop it up. Enjoy!