Beans courgette and leek

Ricotta and leeks make for a silky smooth dish.

Serves 2

Ingredients

  • 2 Garlic

  • 1 Courgette

  • 1 Leek

  • 1 Tin Butter Beans

  • 150ml Stock

  • 100g Ricotta

  • Basil

  • 100g Cherry Tomatoes on the Vine

Method

  1. Bake the tomatoes at 200C with a splash of oil for 15 mins

  2. Fry the courgette, garlic and leek until softened

  3. Add the butter beans and stock and cook for 5 mins

  4. Add the basil and ricotta

  5. Serve with the tomatoes