An easy vegan dish using a pouch of Spanish-style grains for instant flavour. Frying the beans adds extra crunch.
- CourseMain meal
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Heat a griddle or large frying pan over a high heat. Slice the courgettes lengthways into thin strips. Put 1 tbsp oil in a mixing bowl and add the courgette strips, coating them in the oil. Fry the strips in batches for 2 minutes on each side until soft and golden, then season lightly (set aside the mixing bowl with the leftover oil).
Add the remaining 1 tbsp oil and the garlic to the mixing bowl, then add the butter beans and coat them in the oil and garlic. Sprinkle with the paprika then fry the beans in the pan for 5-6 minutes until golden (set aside the mixing bowl with the leftover oil and garlic).
Heat the grains according to pack instructions. Squeeze the lemon juice into the mixing bowl, then toss in the warm grains. Stir through the mint leaves and crispy butter beans; divide between plates. Arrange the courgette strips on top and serve with the lemon wedges for squeezing over.
For extra protein and flavour, add some toasted nuts or seeds. Pistachios or pumpkin seeds would work brilliantly.
And to drink...
Waitrose Blueprint Côtes de Provence Rosé, France (75cl), is a beautiful salmon colour with hints of summer fruits and a crisp finish.