Butter Bean and Sundried Tomato Sauté with Courgette Pickle

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 19, 2017.

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Use as much or as little tomato pesto as desired, be sure to suit your taste buds! Remember to wash your leek, as they often have dirt between the layers.

Ingredients

Potatoes

400g potatoes, scrubbed and thinly sliced, about 0.5cm-thick
1 tablespoon oil

Courgette Pickle

1 courgette, ends trimmed
1 tablespoon lemon juice
Pinch of salt
Pinch of sugar
3-4 tablespoons mint leaves

Butter Bean and Sundried Tomato Sauté

1 leek, white and pale green part only
1 can butter beans, drained and rinsed
1/3 bag baby spinach
60-80g veggie tomato pesto
1 tablespoon lemon juice

To Serve

100g feta cheese

Steps

Preheat oven to 230°C. Line an oven tray with baking paper. Toss potatoes with oil on prepared tray and season. Roast for about 20 minutes, until golden and cooked through. Turn once during cooking.
Very thinly slice courgette. Place in a small bowl with first measure of lemon juice, salt and sugar, then toss to coat. Set aside, covered, in the fridge to chill before serving.
When potatoes have about 8 minutes cook time remaining, heat a drizzle of olive oil in a large fry-pan on medium heat. Cut leek in half lengthways and thinly slice. Add leek to pan and stir-fry for about 5 minutes, until soft. Add butter beans and cook for about 1 minute further, to warm beans through.
Remove pan from heat and stir through baby spinach, tomato pesto and second measure of lemon juice. Season to taste.
Finely chop mint. Remove courgette from the fridge, add mint and mix to combine.
To serve, divide potatoes between plates. Top with butter bean and sundried tomato sauté and courgette pickle. Crumble over feta cheese.

Nutritional Information

Energy	2060 kj 492 kcal
Protein	17.6g
Carbohydrate	38.3g
Fat	27.7g