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Ingredients
- 200g dried cannellini or haricot beans, soaked in cold water overnight + drained, or use a 400g tin ready-cooked beans, drained + rinsed
- 3 tbsp extra virgin olive oil
- 4 courgettes, cut into 5mm ribbons
- 1 small punnet cherry tomatoes, halved
- For the dressing:
- a bunch of basil
- ½ garlic clove, crushed
- 100ml olive oil
- pinch of salt
Directions
- Put the drained beans in a large pan, cover with fresh water and bring to the boil.
- Reduce the heat and simmer for an hour or so until tender (no need to do this if you are using cooked, tinned beans).
- Drain, season to taste and dress with 2 tbsp olive oil. Toss the courgettes with the remaining olive oil and grill on a ridged griddle pan (or under a hot grill) until tender and lightly charred.
- For the dressing, put all the ingredients in a food processor or blender and whiz until smooth.
- Gently mix the beans, tomatoes and courgettes together in a large bowl and add enough basil dressing to coat. Taste, adjust the seasoning and serve.
- Recipe (c) Riverford Organic Vegetables
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 3 servings | |
| Calories 429 | |
| Calories from Fat 392 | 91% |
| Total Fat 44.38g | 55% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 653mg | 19% |
| Total Carbs 8.46g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.3g | 3% |
| Protein 3.04g | 5% |
