olive oil Archives

Soup recipes

Harissa-spiced pork chops

15 minutes

Smoky baby marrows with garlicky cannellini beans on toast

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

1 garlic head, roasted
2 large leeks, sliced
50 g butter
1 T olive oil
1 cup cream
1 rosemary sprig
1 x 400 g can cannellini beans, drained
350 g baby marrows, sliced
2 T olive oil
Ciabatta, charred, for serving
Lemon juice, a squeeze, for serving

Method

Roast the head of garlic under the grill, turning often until evenly charred and soft. Remove from the oven and cool slightly.

Soften the thinly sliced large leeks in butter and olive oil. Squeeze out 4–6 cloves of the roast garlic into the leeks and pour in the cream.

Add the sprig of rosemary, can drained cannellini beans and simmer until thick, about 15 minutes.

Toss the sliced baby marrows in 2 T olive oil and season. Pan-fry on one side in a hot, dry pan until browned. Serve the beans on charred slices of ciabatta with the baby marrow ribbons and a squeeze of lemon juice.

Cook's note: Char baby marrows on one side to add delicious flavour. Roast the garlic in its skin for a smoky yet sweet taste that’ll elevate your dish.

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Smoky baby marrows with garlicky cannellini beans on toast

Smoky baby marrows with garlicky cannellini beans on toast

Ingredients

Method