Caponata Bean Bowl
Directions
- 1Slice courgette into 1cm rounds, toss with olive oil, salt and pepper, and roast for 25 mins (or air fry for 15) until golden.
- 2Toast pine nuts for 5 mins.
- 3Cook onion, leek and celery in olive oil until soft.
- 4Add garlic, capers, dried herbs and cook for 2 mins more.
- 5Tip in butter beans (with their liquid), olives, sultanas, water, lemon zest and juice. Simmer for 5 mins. Season to taste.
- 6Stir through roasted courgette, then top with toasted pine nuts, chopped parsley, chilli flakes and a final drizzle of olive oil.
Ingredients
- 2 tbsp olive oil
- 2 courgettes
- to taste salt
- to taste pepper
- 3 tbsp olive oil
- 1 onion
- 1 celery stick
- 1 leek
- 3 garlic cloves
- 2 tbsp capers
- 0.5 tsp dried oregano
- 0.5 tsp dried rosemary
- 0.5 tsp dried thyme
- 100 g pitted green olives
- 40 g sultanas
- 2 x 400g canned butter beans
- 50 ml water
- 1 lemon
- 20 g fresh parsley
- 20 g pine nuts
- 0.25 tsp chilli flakes
- 1 tbsp extra virgin olive oil
Equipment
Ovenair fryerlarge baking traysmall baking traylarge frying pan