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Fennel & Butter Bean Bake with Harissa Dressing
Embrace the Mediterranean lifestyle, without getting your passport out! This butter bean bake is enriched with sundried tomatoes, black olives and smoky paprika. Golden slices of fennel on top. A zesty green harissa and yoghurt dressing for drizzling.
1/3 daily fibre
5 plants
Serving size
Ingredients
- 6 baby potatoes
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tsp smoked paprika
- 2 garlic clove
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby tomatoes
- 1 fennel
- 1 pepper
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp green harissa paste (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
Nutritional Information
Calories: 554
Protein: 15g
Carbs: 54g
Fat: 29g
Ingredients
- 1 fennel (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes (use half)
- 1 tsp smoked paprika (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 6 baby potatoes
- 2 garlic clove
- 2 tbsp green harissa paste (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 1 pepper (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 675
Protein: 18g
Carbs: 79g
Fat: 30g
Fennel & Butter Bean Bake with Harissa Dressing
Embrace the Mediterranean lifestyle, without getting your passport out! This butter bean bake is enriched with sundried tomatoes, black olives and smoky paprika. Golden slices of fennel on top. A zesty green harissa and yoghurt dressing for drizzling.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Bring a saucepan filled with salted hot water to a boil. Halve the potatoes, then add to the saucepan. Simmer for 15 mins, until soft, then drain.
- Thinly slice the fennel (save any fennel fronds). Thinly slice the pepper. Place both in a large ovenproof dish and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Bake for 10 mins.
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Drain and rinse the beans. Add all a large bowl with the cooked potatoes, sundried tomato paste, olives and paprika. Mix well to coat.
- Remove the roasted veg from the oven. Add the potato and bean mixture to the dish. Toss with 1/2 tbsp oil, a pinch of sea salt and black pepper and mix. Roast for another 10-15 mins, until everything is golden.
- Make the harissa yoghurt; in a bowl, combine the yoghurt, half the harissa and a small splash of water. Stir to combine.
- Serve the fennel and bean bake drizzled with the harissa yoghurt and the remaining harissa (to taste). Sprinkle over the fennel fronds.
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