Ingredients
- 1-2 small courgettes
- 300g cherry tomatoes
- 2 garlic cloves
- 1-2 pouch of Merchant Gourmet Giant Butter Beans
- 75 g burrata
- A large handful of basil
- 75g fresh pesto
- ½ tbsp sherry vinegar
- Olive oil
- Squeeze of lemon juice
- Salt
- Black pepper
Instructions
- Cut the courgettes into 1cm strips lengthways. Place in a colander, sprinkle lightly with flaky sea salt and leave for 20 minutes to draw out a little moisture.
- Pat dry, then toss the courgettes with a drizzle of olive oil, a pinch of salt and pepper, and a squeeze of lemon juice. Heat a griddle pan until hot and cook the courgettes for around 10 minutes, turning occasionally, until tender with deep charred lines. You could also do this on a BBQ in the summer. (If you don’t have a griddle pan, a large frying pan can be used instead)
- Meanwhile, prick the cherry tomatoes with the tip of a knife and finely slice the garlic. Heat a little olive oil in a large pan over a medium heat. Add the garlic and cook gently for 2 minutes until fragrant, then add the tomatoes. Simmer for around 5 minutes, gently pressing them with the back of a spoon so they soften and become lightly saucy.
- Stir through the pouch of Merchant Gourmet Giant Butter Beans into the pan and season with salt and pepper, then finish with a splash of sherry vinegar.
- Arrange the charred courgettes onto a serving plate and spoon the warm beans and tomatoes on top. Nestle over this the burrata and finish with spoonfuls of pesto and a scattering of fresh torn basil leaves.
