Nutritious and delicious and ready in under 10 minutes!
Prep | 2 mins
Cook | 8 mins
Serves | 4 (tapa), 2 (main course)
Mindfulness Factors | healthy | plant-based | vegan | dairy-free
INGREDIENTS
Fried Cannellini Beans
1/2 tbsp of extra virgin olive oil
1x 400g tin of Cannellini beans
Salt and freshly ground pepper, to season
Seared Courgette
1 courgette, halved and thickly sliced
1tbsp extra virgin olive oil
2 garlic cloves, thickly sliced
1 lemon, juice and zest of
Salt and freshly ground pepper, to season
To serve,
⁃ Drizzle of extra virgin olive oil
⁃ Sprinkling of Parmesan-style vegan cheese
⁃ Big hunks of crusty bread
METHOD
Fried Cannellini Beans
Wash the beans under cold water and allow to drain. Meanwhile heat a skillet or frying pan on medium-high for 45 seconds then add the oil, just enough oil to thinly cover the bottom of the skillet. Heat the oil for another 45 seconds then add the beans and fry for 5 minutes, stirring occasionally until heated through
Seared Courgette
While the beans fry, heat the oil in a large frying pan on med-high and sear the courgette for 5 minutes then turn down the heat and add the garlic and beans and cook for a couple more minutes. Add the lemon juice and zest together with the seasoning and cook for a further minute.
Either eat warm or allow to cool and store in the fridge to eat the next day
Serve up with a drizzle of extra virgin olive oil, a sprinkling of vegan cheese and big hunks of crusty bread. Absolutely delicious! Enjoy x
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