40z/100g cooked butter beans (per person)

3 or 4 large vine tomatoes or 8 small cherry tomatoes

1 courgette

5 or 6 garlic cloves

1 tbsp. dried oregano

1 ½ tbsp. organic vegetable oil

1 tsp. balsamic vinegar

Handful of wild rocket leaves

Fresh parsley and oregano to garnish

Salt and pepper to taste.


Cut the tomatoes (if large) and courgettes into even sized pieces. Arrange in a baking dish with the garlic cloves which needn’t be peeled until they are coked.

Sprinkle with dried oregano and vegetable oil before baking in a moderate oven for 30 to 40 minutes.

Combine the baked vegetables (including their sweet juices) with the butter beans and garnish liberally with herbs, rocket and freshly ground black pepper. Serve warm or cold

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