Kidney Beans with Roasted Courgette

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Kidney Beans in Water Kidney Beans in Water 400g 2 & 1/4 cups
• Zucchini Courgette 1 1
• Carrot Carrot 2 2
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 1 clove 1 clove
• Avocado Avocado 1/2 1/2
• Extra Virgin Olive Oil Extra Virgin Olive Oil 2 tbsp 2 tbsp
• Sea Salt Sea Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch
• Mixed Italian Herbs Mixed Italian Herbs 1/2 tsp 1/2 tsp
• Black Sesame Seeds Black Sesame Seeds 1/2 tsp 1/2 tsp

Instructions

1. 1.Peel and chop the onion and carrots.
2. 2.Turn on the stove, add olive oil to a frying pan and sauté the chopped onion. After approx. 2 mins add the chopped carrots and red beans and cook until the carrots become tender, approx. 3-4 mins.
3. 3.Slice the courgette (zucchini) and add to a griddle tray. Brush olive oil onto the slices and season. Then place the courgette (zucchini) into the oven and grill for 2-3 mins. Then turn the courgette (zucchini) and cook again for 2-3 mins.
4. 4.Remove the courgette (zucchini) from the grill. Sprinkle the herbs on top and set aside to cool down.
5. 5.Now add the kidney bean mix to a place, add the grilled courgette (zucchini) and a few slices of fresh avocado with a topping of sesame seeds.

Nutritional Information

• Calories:
  434
• Fat:
  21g
• Sodium:
  213mg
• Carbs:
  51g
• Sugar:
  6g
• Protein:
  17g