2 – 3 Small Courgettes
2 – 3 Sundried Tomatoes
2 – 3 Olives
Tbsp of Capers
Clove of garlic
Jar or tin of Butter beans
Glug of Olive Oil
Preheat a cast iron skillet in the oven.
Slice the courgettes into 0.5cm thick rounds and add to the pan with a good glug of oil, cook for a few mins until they start to soften and brown.
Whilst they cook, add 2 tbsp each of olives and sun dried tomatoes to a chopping board, add a tbsp of capers and a clove of garlic then finely mince the lot together. You can use a pestle and mortar or a small bender if you prefer but I like it a little bit chunky and rustic. When everything is combined, add a squeeze of lemon and a grind of black pepper.
Once the courgettes are almost ready, add the butter beans and return to the oven until heated through.
Add the courgettes and beans to a serving bowl and stir in a couple of tablespoons of tapenade.
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