Fresh and summery, but also comforting and unctuous. The softness of the veg pairs beautifully with the bright herby pistou. Feel free to finish it will a good glug of olive oil and mop it all up with a bit of bread.
When to eat
I recommend eating this dish from July until September.
This meal is around 86% less polluting than the average UK meal.
- Eating this recipe will save around 2.53 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.91 KM in a modern car.
- 4 Tablespoon Olive Oil
- 1 Teaspoon Fennel Seed
- 1 Small Red Onion
- 1 Teaspoon Dried Red Chilli
- 150 g Cherry Tomatoes
- 2 Clove Garlic
- 1 Large Courgette
- 330 ml Vegetable Stock
- 2 Teaspoon Sherry Vinegar
- 1 Lemon
- 300 g Cooked Haricot Beans
- 5 g Dill
- 5 g Basil
- 5 g Marjoram
- Heat the oil in a high sided frying pan (be sure you have lid or something the right size to cover the pan). Add the fennel seeds, onions and chilli and cook on a medium/low heat until the onions begin to soften.
- Add the cherry tomatoes, garlic and courgettes, add the stock, cover and cook for 5 minutes.
- Next add the vinegar, lemon juice and beans and cook on a low heat for another 10-15 minutes until the courgettes start to collapse and the beans begin to break up.
- Whilst the veg are cooking, in a pestle and mortar, make the pistou by pounding the chopped herbs, add a pinch of salt into a paste and add a few drizzles of olive oil until you have a green spoonable, slurry.
- Serve the braised courgettes with crusty bread and the pistou drizzled over the top.