Creamy Garlicky Courgette and Butterbean Bowl

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Seakitty

I mostly save asian-style recipes and comforting food. Based in the Netherlands.

2 x large courgettes, cut in half and then into wonky triangles

8 to 10 cloves garlic

5 tbsp good quality extra virgin olive oil

Salt and pepper

2 x 400g tins of pre cooked organic butterbeans + their stock (the water in the can)

subheading: For the cashew cream, blend:

1 cup of soaked cashews or sunflower seeds

3 tbsp nooch

Juice of one lemon

½ tsp salt

Ground black pepper

2 garlic cloves

Around 60 to 80ml of water for blending consistency

subheading: To serve:

Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)

Fresh basil

Lemon zest

Note: Ingredients may have been altered from the original.

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