Baked Courgettes with Butterbeans

★★★★★

_Proven, French, Gluten-Free, Mediterrean

Source:

Ingredients

2 x large courgettes, cut in half and then into wonky triangles

8-10 cloves garlic

5 tbsp good quality extra virgin olive oil

Salt and pepper

2 x 400g tins of pre cooked organic butterbeans + their stock (the water in the can)


For the cashew cream, blend:

1 cup of soaked cashews or sunflower seeds

3 tbsp nooch

Juice of one lemon

1/2 tsp salt

Ground black pepper

2 garlic cloves

60-80ml of water for blending consistency

Directions

Pre heat oven to 160 °C fan.

Chop the courgettes and peel the garlic. Add them plus the olive oil, salt and pepper into an ovenproof dish for which you have a lid. Toss and assemble so the fleshy side is face down. Slow cook for 35-40 min, then remove the lid and cook for 10-15 mins more until slightly browning on top. Remove and squish down with a fork. You can drain some of the oil and reserve for garnish if you wish.

Add the butterbeans, their juice, the cashew cream and gently stir together. No need to heat. Top with the nutty breadcrumb mix, basil and enjoy.

Notes

To serve:
Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)
Fresh basil
Lemon zest


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If using fresh beans, cook them with a bit of salt for 15 minutes.