Serving up a scrumptious Mediterranean mid-week meal, Dr Rupy’s again together with his new tackle a conventional Spanish-style bean dish, packed filled with flavour. Each wholesome and hearty, this one-tray vegetable bake with contemporary almond picada is bound to be a brand new household favorite.
Spanish-style beans
Substances:
160g child courgettes, halved lengthways
200g ripe heritage tomatoes, halved or quartered
1 tsp candy smoked paprika
1 tsp dried chilli flakes
1 bay leaf
2 tbsp extra-virgin olive oil
75ml marsala
400g tin cannellini beans, drained and rinsed
sea salt and freshly floor black pepper
For the almond picada:
50g blanched almonds
1 garlic clove, peeled
25g contemporary flat leaf parsley
30g sourdough bread, torn into small items
5 tbsp extra-virgin olive oil
Technique
1. Preheat the oven to 200°C/180°C fan/fuel 6.
2. Toss the courgettes and tomatoes with the spices and bay leaf in a roasting tray. Drizzle with the oil, season properly and roast within the oven for 20 minutes.
3. Add the marsala and beans to the roasting tray, toss and roast for 5-10 minutes, till the beans are warmed by way of and the greens are tender and roasted.
4. In the meantime, pound the almonds, garlic and parsley in a big pestle and mortar. Add the bread and loads of seasoning and pound to a paste, including the oll a bit at a time to a tough pesto-liko combination
5. Take away the tray from the oven and serve the beans with dollops of picada.
