Criss-Cross Courgette with Creamy Bean Stew
over rice with Grana Padano & green pesto
Criss-cross courgette involves scoring the flesh of the courgette in a criss-cross pattern. This technique helps it cook evenly and absorb flavours, and is perfect for grilling, frying or roasting!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Bell pepper strips
½ piece
Courgette
½ piece
Garlic
½ pack
Mixed beans
100 g
Passata
20 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
75 g
Jasmine rice
25 g
Organic crème fraîche
(Contains Milk)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ teaspoon
Sugar
25 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
2 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
- Halve the courgette lengthways and then score the flesh of the courgette, making a criss-coss pattern (see Tip).
- Season with salt and pepper, then heat a drizzle of olive oil in a frying pan over high heat.
- Sear the courgette facedown for 2 - 3 minutes, then add the water (see pantry for amount).
- Turn the courgette and cover with the lid, then allow to cook for 7 - 8 minutes.
Tip: don't cut too deep, so as to keep the skin intact.
- Crush or mince the garlic and drain the beans.
- Prepare the stock (see Tip).
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the bell pepper strips with the garlic and Sicilian spices for 1 minute.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Stir in the passata, stock, balsamic vinegar, beans and sugar. Bring to the boil and allow to reduce gently for 4 - 5 minutes, covered.
- Season to taste with salt and pepper.
- Stir in the crème fraîche and half of the Grana Padano, then bring briefly back to the boil.
- Take the pan off the heat and season to taste with salt and pepper.
- Serve the rice on plates and top with the stew and the criss-cross courgette.
- Garnish with the pesto and the rest of the Grana Padano.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.