Layered Butterbean bake

MAINS

Budget: small

Easy on tummy: very

Preparation: 10 min  ›  Cook: 45 min 

This is a very quick vegetarian recipe inspired by Japanese and Italian cooking. The sauce is carbonara-like and the stir-fry contains fresh green vegetables.

Ingredients:

• 2 potatoes
• 1 courgette
• 1 leek
• 1 can of butterbeans
• 100g feta cheese (sheep's and goats' milk)
• 2 tbsp Sunflower oil 
• a hadfull of chives
• 1 onion
• 1 carton of chopped tomatoes

Method of preparation:

Chop the potatoes in very thin slices, same with the courgette. Chop the onion in fine pieces. 

Start with the sauce. Pour the sunflower oil in a frying pan, heat it up and gently fry the onion until it's sweated. Add a clove of garlic (optional) and pour the chopped tomatoes, stirring well. Turn the heat to medium and keep cooking for about 10 mins.

Start layering the dish by alternating the sauce, potatoes, courgette, leek, butter beans, feta and chives. Make sure to finish with potatoes on top with a bit of chives, this will make a nice crispy top. Pour half a glass of water over it, it should soak through to the bottom and help cook the potatoes.

Cook for about 45-50 mins on 180 degrees, depends on the oven.

The result is quite apetising, it should be creamy from the feta and tomato sauce and earthy from the potatoes. 

Bon apetit!