Salt baked beetroot with whipped feta, fennel seed pastry & an orange dressing
From the Field Kitchen.
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1 Hour
-
Serves 2
25 Minutes
Serves 4
What you'll need…
- 1 Tablespoon olive oil
- 1 Garlic clove
- 500g Courgette
- 200g Frozen peas
- 400g Can cannellini beans
- 1 Litre vegetable stock
- 2 Tablespoons fresh basil pesto
The method
1
Finely chop the garlic and slice the courgettes into quarters.
2
Heat the oil in a pan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.
3
Stir the pesto through the soup with and season to your liking. Serve with crusty bread and enjoy!
Recipe from BBC Good Food
