Harissa butter beans
Ready in around 25 mins
- Energy: 2729kj (653Kcal)
- Protein: 26g
- Carbohydrate: 73g
- Fat: 26g
- Contains: Gluten, Milk, Soy, Sesame, Sulphites
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BEFORE COOKING:
Preheat the oven to 210⁰c (fan bake).
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1. TO PREPARE THE VEGETABLES:
Slice the capsicums into ½cm slices. Peel the red onions and slice finely. Place the butter beans into a sieve, rinse under running water and drain well. Cut the cherry tomatoes in half and set aside.
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2. To cook the za'atar pita bread:
Drizzle the garlic pita bread with a little oil and place on an oven tray. Sprinkle over the za'atar spice blend, season with salt and bake in the oven for 8-10 mins or until pitas are golden and crisp. Remove from the oven and cut pita into quarters.
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3. TO PREPARE THE HARISSA BUTTER BEANS:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the onions and the capsicum and cook for 4-5 mins or until caramelised. Add the butter beans, season with salt and cook for 1-2 mins. Pour in the harissa sauce and cook for a further 1-2 mins.
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TO SERVE:
Spoon harissa butter beans into bowls. Crumble with feta and spoon on the cherry tomatoes. Drizzle with olive oil, add a few sprigs of dill and serve with za’atar pita on the side.
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- 2 tins of butter beans
- 1 pack of garlic pita bread
- 1 pot of harissa sauce
- 1 pot of feta
- 1 sachet of za’atar spice blend
- 1 bag of cherry tomatoes
- 2 red onions
- 2 capsicums
- 1 bag of dill
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