Griddled courgette, butter bean puree and broad beans
Author: Ceri Jones
Recipe type: Light bite
Prep time:
Cook time:
Total time:
Serves: 2
Griddled courgettes with butter bean puree and broad beans is a delicious topping for toast. It also works as a beautiful starter, and can be adapted throughout the year to suit the seasons.
Ingredients
2 slices of sourdough bread (if using)
butter
For the topping
1 courgette, sliced into ribbons using a mandolin, peeler or sharp knife
6 broad bean pods, you will need 6-7 beans per person
mint leaves or edible flowers such as viola or nasturtium
For the butter bean puree
400g can, butter beans, drained (reserve 2 tablespoons of the can water to add to the processor)
1 tablespoon tahini
1 lemon, juice and zest
1 tablespoon olive oil
salt and pepper, to taste
Instructions
First of all prepare your butter bean puree. Put all of the ingredients into a food processor, and blend until the beans are broken down and everything is well combined. Add season to taste, blitz again then scrape into a bowl until your ready to plate up. You will make more puree than you need and you can save this for another meal, it should keep for 3 days in an airtight container in the fridge.
Next cook your broad beans. Blanch the beans in a saucepan of boiling water for 4-5 minutes, drain, cool under cold water and then slip off the skins. Set aside.
Finally cook your courgettes. If you have one a cast iron griddle pan is best for this. Use a little bit of oil on the pan, but not too much as the courgettes will get soggy. When the pan is hot enough the courgettes will take a minute either side, and don't be tempted to move them around. Tongs are helpful in this instance.
When you're ready to plate up and serve, toast your bread, spread with a smidge of butter then top with a good smoosh of the puree, followed by ribbons of courgette, the broad beans, and if you like (as I did), garnish with a few mint leaves, edible flowers like violas or nasturitums, a grating of lemon zest and a pinch or cracked black pepper.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/griddled-courgette-butter-bean-puree-broad-beans/