Roxanne Toal, @tostadaofficial
Yummy, comforting + fresh summery concoction.
1 jar of Queen Butter Beans
1 Courgette, 2 cm slices
1 jar Marinated Artichokes
1 Leek, sliced
200g Spring greens, sliced
2 Garlic cloves, sliced
Pinch of Saffron
1 Lemon, zested
Fresh Herbs of your choice (Dill, parsley + basil go well), chopped
50g Flaked Almonds
2 Tbsp. Olive oil
Heat 2 Tbsp. olive oil in a pan over a medium heat.- Add leek + cook until softened (Approx 5 minutes)
Add garlic + courgette, cook for a further 5 minutes.
Meanwhile boil the kettle, then pour 300ml water in to a measuring jug + add the saffron + stir.
Add the saffron water, artichokes, spring greens + butter beans to the pan + simmer for 5 minutes.
Serve with the lemon zest, flaked almonds + chopped herbs sprinkled over the top + if you like some toast, crusty bread or cheese on toast (like me!)
HUGE thanks to the legend that is Roxanne of @tostadaofficial who let us share this #beanspo on our website for all you champs to enjoy.
Tostada was cooked up by Spain-loving, flavour-embracing, tomato-obsessed chef, Roxanne Toal, who has a passion for food and the joy it brings. Roxanne hosts supper clubs, pop-ups and caters private events. She also sells At-Home Paella Kits and other goodies with nationwide delivery on her Web-shop.