Roasted Kidney Beans with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the courgette rounds dry with paper towels to help them roast evenly.

   Tip: Drying the courgettes prevents excess moisture and helps them develop a golden exterior.

2. 2

   On a large baking tray, toss the courgettes with 2 tablespoons of olive oil, half the minced garlic, oregano, and a pinch of salt and pepper.

3. 3

   Spread the courgettes in a single layer and roast for 15 minutes until they begin to soften and brown slightly.

4. 4

   While the courgettes roast, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat. Add the diced red onion and sauté for 3 minutes until softened.

   Tip: Keep the pan on medium heat to avoid browning the onions too quickly.

5. 5

   Add the remaining garlic to the pan and cook for 1 minute until fragrant. Add the drained kidney beans and stir well to coat with oil.

6. 6

   Remove the courgettes from the oven and add them to the pan with the beans. Stir in the halved cherry tomatoes and cook together for 5 minutes over medium heat.

7. 7

   Drizzle the lemon juice over the mixture and season with salt and pepper to taste. Gently fold in the fresh parsley.

   Tip: Add lemon juice at the end to preserve the brightness of the flavour.

8. 8

   Transfer to serving plates and top with crumbled feta cheese if desired. Serve warm or at room temperature.

   Tip: This dish is equally delicious served warm or as a cold salad the next day.