Name: Baked courgette with borlotti beans and salsa verde
Total time: 1 h 10 min
Ingredients: 1kg borlotti beans, fresh in their pods; 500g of baby plum tomatoes, halved; 6 garlic cloves, sliced; 1 sprig of thyme; 4 courgettes, a mix of green and yellow; 10g of dried oregano; 1 handful of fresh mint leaves, and/or fresh oregano leaves, to garnish; olive oil; Maldon salt; freshly ground black pepper; 1/2 bunch of flat-leaf parsley; 1/2 bunch of mint; 1/2 bunch of tarragon; 30g of capers; 20ml of lemon juice; Maldon salt; 1 garlic clove, finely grated; extra virgin olive oil

Main
Easy
4
1 hour 10 minutes

PT1H10M

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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1kg borlotti beans, fresh in their pods
500g of baby plum tomatoes , halved
6 garlic cloves , sliced
1 sprig of thyme
4 courgettes , a mix of green and yellow
10g of dried oregano
1 handful of fresh mint leaves , and/or fresh oregano leaves, to garnish
olive oil
Maldon salt
freshly ground black pepper

Salsa verde

1/2 bunch of flat-leaf parsley
1/2 bunch of mint
1/2 bunch of tarragon
30g of capers
20ml of lemon juice
Maldon salt
1 garlic clove , finely grated
extra virgin olive oil

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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

1kg borlotti beans, fresh in their pods
500g of baby plum tomatoes , halved
6 garlic cloves , sliced
1 sprig of thyme

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

1/2 bunch of flat-leaf parsley
1/2 bunch of mint
1/2 bunch of tarragon
30g of capers
20ml of lemon juice
1 garlic clove , finely grated
Maldon salt
extra virgin olive oil

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

olive oil, or knob of butter
Maldon salt
freshly ground black pepper

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

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Lewis de Haas

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.