Baked courgette with borlotti beans and salsa verde


Share recipe




Salsa verde


Pod the borlotti beans and place them in a pan with the tomatoes, garlic and thyme. Cover with water and simmer for 40–45 minutes over a medium heat


Meanwhile, make the salsa verde. Finely chop the capers and all of the herbs and mix them with the garlic, lemon juice and a pinch of salt. Drizzle in enough olive oil to create a thick, coarse dressing then set aside


Next, prepare the courgettes. Preheat an oven to 180°C/gas mark 4. Slice them in half lengthways and score the flesh in a cross-hatch pattern. Drizzle with olive oil and sprinkle over the dried oregano

  • 4 courgettes, a mix of green and yellow
  • olive oil
  • 10g of dried oregano

By the time the borlotti beans are tender, the tomatoes should have broken down into a sauce, acting as a natural thickener. Add a dash of olive oil then season to taste with salt and pepper. Keep warm or set aside to reheat before serving


Place a large frying pan over a medium-high heat with a dash of oil. Pan-fry the courgettes until the flesh turns golden brown (around 3 minutes), then transfer to the oven and finish cooking through for a further 10 minutes


To serve, divide the beans and tomatoes between serving bowls and place the courgettes on top. Finish with the salsa verde, a final drizzle of olive oil and some extra fresh mint and oregano leaves

  • extra virgin olive oil
  • 1 handful of fresh mint leaves, and/or fresh oregano leaves, to garnish
Share recipe