I love to roll out this dish in the summer months when courgettes are to be found everywhere. They’re incredibly versatile and delicious, and a big favourite in the Med (it’s a shame they’re not as popular in the UK).
Look for smaller, heavier varieties – they have less water and more flavour, giving dishes an irresistible depth. Use the best olive oil along with bright, fresh herbs and tangy Belazu Beldi Preserved Lemons to take this recipe to the next level.
I like to pile the courgette mix on to gently fried sourdough and serve as a complete meal – a sort of oversized bruschetta if you will. But you could dish up the courgettes as an accompaniment to grilled fish or meat for a tasty Sunday lunch.
The summer flavours pair perfectly with a dry, minerally, fresh white wine – something from southern Italy or Sicily, such as an Etna bianco.
Slow-cooked courgettes with borlotti beans, mint, dill and preserved lemon
Prep 10 min
Cook 30 min
Serves 4
The vibrant flavour of Belazu Early Harvest Extra Virgin Olive Oil brings out the best in salad dressings, soups and roast vegetables
Belazu Early Harvest Extra Virgin Olive Oil
2 garlic cloves, peeled and finely sliced
1 tsp coriander seeds, lightly crushed
2 red chillies, deseeded and finely sliced
3 small, heavy courgettes, sliced into thin rounds
3 bay leaves
Sea salt, black pepper
400g tin/jar borlotti beans, drained and rinsed
2 Belazu Beldi Preserved Lemons, thinly sliced
1 bunch mint, leaves picked
1⁄2 bunch dill, chopped
4 slices white sourdough, gently fried in olive oil until golden brown
When you’re ready to cook, start by heating a large casserole dish over a low heat. Add a good splash of Belazu Early Harvest Extra Virgin Olive Oil, followed by the garlic, coriander seeds and chilli. Cook slowly for two minutes before adding another splash of oil, the courgettes and bay. Season well with salt and pepper, and cook slowly for 15- 20 minutes, stirring occasionally, or until the courgettes have softened and wilted.
Now mix in the borlotti beans and cook for 6-7 minutes. Add more salt if needed, then stir in the preserved lemon slices and most of the fresh herbs. Turn off the heat.
To serve, heap on to the fried sourdough slices, top with the remaining fresh herbs and a good drizzle of olive oil.
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