Smoky grains with courgette & butter beans

Name: Smoky grains with courgette & butter beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 medium Essential Courgettes, trimmed; 2 tbsp olive oil; 1 large clove garlic, finely grated; 400 g can Essential Butter Beans, drained, rinsed and patted dry; 2 pinches hot smoked paprika; 250 g pack Merchant Gourmet Spanish-Style Grains & Rice; ½ unwaxed lemon, juice of 1⁄4, the rest cut into wedges; 20 mint leaves, shredded

An easy vegan dish using a pouch of Spanish-style grains for instant flavour. Frying the beans adds extra crunch.

3.5 out of 5 stars(4) Rate this recipe

Gut friendlyVeganHealthy2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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2 medium Essential Courgettes, trimmed
2 tbsp olive oil
1 large clove garlic, finely grated
400g can Essential Butter Beans, drained, rinsed and patted dry
2 pinches hot smoked paprika
250g pack Merchant Gourmet Spanish-Style Grains & Rice
½ unwaxed lemon, juice of 1⁄4, the rest cut into wedges
20 mint leaves, shredded

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.