Butter bean bake with peppers and tapenade

Belazu’s zesty red pepper tapenade brings wow-factor, coating creamy butter beans – a protein source – delicate baby potatoes and aubergine. We plate the combo on rocket and drizzle over herby mint and parsley dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Halve the potatoes, place in a saucepan and cover with salted boiling water. Simmer for 15 mins, until softened, then drain.

Step 2

Thinly slice the courgette into 1cm-thick discs. Cut the aubergine into 2cm dice. Place in a large ovenproof dish and toss with 1/2 tbsp oil, sea salt and black pepper. Roast for 10 mins.

Step 3

Meanwhile, finely chop or crush the garlic. Roughly dice the onion. Halve the plum tomatoes and the sundried tomatoes. Drain the beans and rinse.

Step 4

Remove the veggies from the oven and add the garlic, onion, beans, plum tomatoes, sundried tomatoes and cooked potatoes to the dish. Toss with 1 tbsp oil and the tapenade. Season with sea salt and black pepper, then cook for a further 10-12 mins, until all the veggies have softened.

Step 5

Meanwhile, make the herby dressing; remove the mint leaves from their stalks and finely chop. Finely chop the parsley. Place in a bowl with the vinegar, 1/2 tbsp olive oil and a pinch of sea salt. Mix together well.

Step 6

Serve the rocket topped with the bean bake. Drizzle over the herby dressing.