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

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 saucepan and a large frying pan.

STEP 2

Finely slice the courgette into rounds approximately 5mm thick. Heat a generous drizzle of olive oil in a large frying pan and add the courgette slices in a single layer. Cook undisturbed for 3–4 minutes, then turn and continue cooking for a further 4–5 minutes until softened and charred. Season with salt and freshly ground black pepper. You may need to do this in a couple of batches, or use two pans if your pan is not large enough.

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!