Charred Courgettes with Crispy Beans & Yoghurt

Method

1. Preheat the oven to 180 degrees Celsius and heat up a griddle pan or barbecue grill.
2. Place the chopped courgettes in a bowl with 3 tbsp of Mr Organic Olive Oil and a good pinch of sea salt and toss to coat. Add the courgettes the heated griddle pan or barbecue grill, and grill on one side until charred and caramelised.
3. Meanwhile, drain Mr Organic Cannellini Beans and dry with a towel. Scatter onto a baking tray, drizzle on 1 tbsp of Mr Organic Olive Oil and sprinkle over a pinch of sea salt. Place in the oven to bake for 15-20 minutes until crispy.
4. Once the courgettes are charred, add them to a bowl along with the red onion, mint leaves and red wine vinegar, and toss to combine.
5. Spread out the coconut yoghurt as a base on a serving dish, then pile on the charred courgettes and top with the crispy Mr Organic Cannellini Beans.
6. In a small pan, melt the plant-based butter and add in the minced garlic and dried chilli flakes, stir to combine until the butter has completely melted.
7. Pour the garlic-chilli butter over the charred courgettes, finish with spoonfuls of Mr Organic Basil Pesto dotted on top and serve with warm pitta – enjoy!

This dish is the perfect addition to your summer BBQ. Check out some of our other vegan BBQ recipes here!