Cherie's Recipes

"Griddled Courgette, Sticky Red Onions, Red Peppers & Roast Tomatoes on Cannellini Bean Puree"

Serves 8

2 medium courgettes, sliced into 2cm ( ¾ “)  chunks, tossed in olive oil

2 red onions, cut into 6 wedges each, tossed in olive oil

2 red peppers, halved, deseeded and cut into 4cm (1 ½ “) chunks

225g/8oz cherry or baby plum tomatoes, halved

Few sprigs of thyme

2 tins of cannellini beans, drained

Finely grated zest of 2 lemons

Juice of 1 lemon

seasoning

A good glug of extra virgin olive oil

Handful of flat leaf parsley, mint & basil. Roughly chop some and keep the rest as leaves.

1. Heat oven to 180c/160fan/GM5/Aga baking oven.
2. Line a baking sheet with baking parchment. Place the cherry tomatoes on the lined baking sheet, cut side uppermost. Drizzle with oil, season and scatter over the thyme leaves.  Roast in the oven for 30mins. Remove and set aside to cool.
3. Heat a griddle pan and chargrill the courgette slices on both sides. Set aside.
4. Whilst the pan is still hot, place the onion wedges into it and chargrill on both sides until the onion is charred and softened. Set aside, then place the peppers into the pan.  Griddle on each side until charred and softened.  Set aside.
5. Drain the cannellini beans and pour into a food processor. Add the lemon zest, lemon juice and seasoning.  Whizz until smooth.  Add a good glug of extra virgin olive oil and whizz again.  Add some cold water to make a creamy consistency.  Taste for seasoning.
6. Spread the cannellini bean puree over a serving platter. Toss the courgettes, onions and peppers in a bowl with some extra virgin olive oil and seasoning.  Place on top of the puree, scatter over the tomatoes and lots of herb leaves. Finish with a drizzle of extra virgin olive oil and serve.                                                          _________________________________________________________