Serves 2 as a main, 4 as a side dish
Veggie Bake
This really is my idea of perfect comfort food for cold, dark days. It’s the kind of reassuring recipe I turn to when I’m starting to feel a bit under-the-weather and need a little boost, usually served with a large portion of steamed greens drizzled liberally in olive oil and lemon juice.
The addition of butter beans and feta ensures that this dish provides a source of protein, while the cream adds a deliciously indulgent feel. If you don’t have butterbeans to hand, try using cannellini beans, chickpeas or borlotti beans instead and the feta can be replaced with any cheese you like (or omitted altogether if you’d prefer a plant-based option).
Tip: Whenever I have leftover crusts of bread that are a little past their best, I blitz them up in the food processor to make breadcrumbs. These freeze brilliantly to have on hand to use in recipes such as this.
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 2 medium leeks, washed and thinly sliced
- 400g tin butter beans, drained and rinsed
- 15g cherry tomatoes (about 10), halved
- 50g spinach (2 large handfuls)
- 75ml cream (I use Oatly cream, or you could use coconut or dairy)
- 50ml white wine
- Juice of 1 lemon
- Small bunch parsley, finely chopped
- 35g feta cheese, crumbled
- 60g breadcrumbs
- Salt and pepper
- Lemon zest on top to serve
STEP BY STEP
Preheat the grill on high.
Heat a large pan over a medium/low heat, then add the oil. When the oil is hot, add the leeks and sauté for 8-10 minutes, until soft and the green of the leeks has intensified, stirring frequently.
Add the butter beans and cook for a further 2-3 minutes. Now add the tomatoes and spinach and stir until wilted.
Pour in the cream, wine and lemon juice and stir. Finally sprinkle in the parsley, give it a final stir then transfer to a baking dish.
Mix together the crumbled feta, breadcrumbs and salt and pepper, then sprinkle evenly over the vegetables.
Place under the grill for 10 minutes or until the breadcrumbs are golden and crisp.
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