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Spiced courgette & bean bake with saffron aïoli
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Large pinch Cooks’ Ingredients Saffron
2 x 400g cans butter beans
1½ tbsp olive oil
2 onions, chopped
500g courgettes, cut into small chunks
2 large carrots, diced
4 cloves garlic, crushed
2 tsp cumin seeds
75g Cooks’ Ingredients Sundried Tomato Paste
75ml half fat mayonnaise
4 tbsp Greek yogurt
1. Preheat the oven to 200ºC, gas mark 6. Crumble the saffron into a bowl and add 1 tbsp boiling water. Leave to stand. Reserve the butter bean liquid and tip the beans into a roasting tin.
2. Heat 1 tbsp of the oil in a frying pan and fry the onions and courgettes for 5 minutes, stirring frequently. Add the carrots and cook for a further 5 minutes. Stir in the garlic, cumin, tomato paste and reserved bean liquid. Bring to a simmer, add to the roasting tin and drizzle with the remaining oil. Bake for 25 minutes.
3. Beat the mayonnaise and yogurt into the saffron, then transfer to a small serving bowl. Spoon the beans into shallow bowls and serve with the saffron aïoli for stirring in.
Cook’s tip For a vegan version of the aïoli, use vegan mayonnaise and any dairy free yogurt alternative, such as natural soya or unsweetened coconut.
Typical values per serving:
vegetarian/gluten free/low in saturated fat/3 of your 5 a day
This recipe was first published in June 2021.
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