Baked courgette with borlotti beans and salsa verde

GBC Lewis Courgettes FILM 1080P 30 11 2021
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This simple yet hearty dish of beans and courgettes is a vegan delight. The fresh borlotti beans are cooked down with lots of garlic and cherry tomatoes, which result in a thickened sweet tomato sauce. The dish is finished with a zingy salsa verde of fresh herbs, capers and lemon juice. 

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First published in 2021
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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
First published in 2021

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

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