Creamy Green Goddess Beans & Courgettes With Organic Cultured Yoghurt, Pistachio Za'atar & Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a deep frying pan and a second wide frying pan.
STEP 2
Place a frying pan over medium heat and add a drizzle of olive oil. While it heats, finely slice theĀ courgette,Ā and add to the pan with a pinch of salt and fry for 8 minutes, or until softened. Drain and rinse the cannellini beans, then add them to the pan along with the green goddess sauce.
In a blender, or in a bowl with a hand blender, blend theĀ baby spinachĀ with 50ml of water (double the amount for a 4-person portion) until smooth, then add it to the sauce and beans. We send the spinach separately to ensure the beautiful vibrant green sauce colour, but if donāt have a blender, you can finely chop the spinach instead. Stir everything together and cook for a few minutes until heated through.
STEP 3
Add a generous drizzle of olive oil (we recommend a 2 tablespoons, but you could use less) to your other frying pan, along with theĀ pistachio and za'atar. Heat until the nuts are lightly toasted, around 2-3 minutes. Watch carefully to ensure it doesn't burn. Remove all of the oil, nuts and spices from the pan and place into a ramekin or small bowl. Toast theĀ flatbreadĀ in the pan for a few minutes to warm through, then cut into quarters.
STEP 4
To serve, divide the creamyĀ green goddess beansĀ between serving bowls, then garnish with a few dollops ofĀ yoghurtĀ and theĀ pistachio and za'atar drizzle. Serve theĀ flatbreadĀ alongside to scoop it up. Enjoy!Ā
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Creamy Green Goddess Beans & Courgettes With Organic Cultured Yoghurt, Pistachio Za'atar & Flatbread
Creamy Green Goddess Beans & Courgettes With Organic Cultured Yoghurt, Pistachio Za'atar & Flatbread
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a deep frying pan and a second wide frying pan.
STEP 2
Place a frying pan over medium heat and add a drizzle of olive oil. While it heats, finely slice theĀ courgette,Ā and add to the pan with a pinch of salt and fry for 8 minutes, or until softened. Drain and rinse the cannellini beans, then add them to the pan along with the green goddess sauce.
In a blender, or in a bowl with a hand blender, blend theĀ baby spinachĀ with 50ml of water (double the amount for a 4-person portion) until smooth, then add it to the sauce and beans. We send the spinach separately to ensure the beautiful vibrant green sauce colour, but if donāt have a blender, you can finely chop the spinach instead. Stir everything together and cook for a few minutes until heated through.
STEP 3
Add a generous drizzle of olive oil (we recommend a 2 tablespoons, but you could use less) to your other frying pan, along with theĀ pistachio and za'atar. Heat until the nuts are lightly toasted, around 2-3 minutes. Watch carefully to ensure it doesn't burn. Remove all of the oil, nuts and spices from the pan and place into a ramekin or small bowl. Toast theĀ flatbreadĀ in the pan for a few minutes to warm through, then cut into quarters.
STEP 4
To serve, divide the creamyĀ green goddess beansĀ between serving bowls, then garnish with a few dollops ofĀ yoghurtĀ and theĀ pistachio and za'atar drizzle. Serve theĀ flatbreadĀ alongside to scoop it up. Enjoy!Ā
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a deep frying pan and a second wide frying pan.
STEP 2
Place a frying pan over medium heat and add a drizzle of olive oil. While it heats, finely slice theĀ courgette,Ā and add to the pan with a pinch of salt and fry for 8 minutes, or until softened. Drain and rinse the cannellini beans, then add them to the pan along with the green goddess sauce.
In a blender, or in a bowl with a hand blender, blend theĀ baby spinachĀ with 50ml of water (double the amount for a 4-person portion) until smooth, then add it to the sauce and beans. We send the spinach separately to ensure the beautiful vibrant green sauce colour, but if donāt have a blender, you can finely chop the spinach instead. Stir everything together and cook for a few minutes until heated through.
STEP 3
Add a generous drizzle of olive oil (we recommend a 2 tablespoons, but you could use less) to your other frying pan, along with theĀ pistachio and za'atar. Heat until the nuts are lightly toasted, around 2-3 minutes. Watch carefully to ensure it doesn't burn. Remove all of the oil, nuts and spices from the pan and place into a ramekin or small bowl. Toast theĀ flatbreadĀ in the pan for a few minutes to warm through, then cut into quarters.
STEP 4
To serve, divide the creamyĀ green goddess beansĀ between serving bowls, then garnish with a few dollops ofĀ yoghurtĀ and theĀ pistachio and za'atar drizzle. Serve theĀ flatbreadĀ alongside to scoop it up. Enjoy!Ā