Save to your scrapbook
Confit spring bean, courgette and ham tartines
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 tbsp extra virgin olive oil
4 garlic cloves, 3 finely sliced, 1 halved
1 small essential Waitrose courgette, cut into 1.5cm cubes
100g stringless helda (or runner) beans, sliced into 2cm lengths
150g essential Waitrose frozen broad beans
2 large slices sourdough or other crusty bread
4 slices parma ham or prosciutto
1. Heat the oil in a heavy-based frying pan and fry the sliced garlic over a medium-high heat for 1-2 minutes, until golden. Add the courgette, helda (or runner) beans and broad beans. Cook for 8-10 minutes, until bright green, golden in places and tender; season.
2. Meanwhile, toast the sourdough and rub all over with the cut sides of the remaining garlic clove. Top with the vegetables and torn pieces of the cured ham. Season and drizzle with a little more olive oil before serving, if liked.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.
Average user rating