Ingrédients
- 2 medium courgettes, trimmed
- 2 tbsp olive oil
- 1 large garlic clove, finely grated
- 400g can of butter beans, rinsed and patted dry
- 2 pinches hot smoked paprika
- 1 x 250g pouch of Merchant Gourmet Spanish-Style Grains
- ½ lemon, juice
- ¼ the rest, cut into wedges
- 20 mint leaves, shredded
Méthode
- Heat a griddle or large frying pan over a high heat. Slice the courgette 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 of oil and the garlic to the mixing bowl, then add the butter beans and coat them in the oil and garlic. Sprinkle with 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 lemon wedges.
