Caponata Bean Bowl

Ingredients

• 3 tbsp Olive Oil
• 2 tbsp Olive Oil
• 1 Salt and pepper to taste
• 0.5 tsp Dried oregano
• 1 Onion
• 0.5 tsp Dried rosemary
• 0.5 tsp Dried thyme
• 50 ml Water
• 20 g Fresh parsley
• 0.25 tsp Chilli flake
• 2 tbsp Caper
• 1 Lemon
• 20 g Pine nut
• 1 tbsp Extra Virgin Olive Oil
• 3 Cloves of garlic
• 2 Courgette
• 2 X 400g cans of butter bean
• 100 g Pitted green olive
• 1 Celery stick
• 40 g Sultana
• 1 Leek

Method

1. 0

   Slice courgette into 1cm rounds, toss with olive oil, salt and pepper, and roast for 25 mins (or air fry for 15) until golden. Toast pine nuts for 5 mins.

2. 1

   In a frying pan, cook onion, leek and celery in olive oil until soft. Add garlic, capers, dried herbs and cook for 2 mins more.

3. 2

   Tip in butter beans (with their liquid), olives, sultanas, water, lemon zest and juice. Simmer for 5 mins. Season to taste.

4. 3

   Stir through roasted courgette, then top with toasted pine nuts, chopped parsley, chilli flakes and a final drizzle of olive oil.

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