Michelle's FreeFrom courgettes with okra, butterbeans and pinenuts
Corn, dairy, egg, gluten, lactose, nightshade, nut (pinenuts are a seed), soy and wheat free.

A quite simple dish that is great as either a starter or a lunch dish. You can have it on its own, with crackers or fresh gluten-free bread or use it as a vegetable with cost meat or fish.

Courgettes with okra

Serves 4

4 medium courgettes, topped and tailed and sliced thinly lengthways
6–8 tbps olive oil
dried herbes de Provence or mixed herbs
4 large cloves garlic, peeled and sliced
200g /7 oz fresh okra, topped and tailed and sliced in thickish rounds
200g/7oz button mushrooms, wiped, and halved if they are large
400g/14oz tin of butter beans, drained
50g pine nuts
juice 1 lemon
sea salt and freshly ground black pepper
large handful of fresh coriander, chopped

Lightly oil a griddle or spread the courgettes slices out on some foil on a grill pan. Sprinkle lightly with the herbs and cook fairly briskly until the slices are soft. Transfer them onto a serving dish and spread them out across the dish to form a bed for the other vegetables.
Meanwhile, put three tablespoons of the oil into a wide frying pan and add the garlic slices and the okra. Cook gently for 3–4 minutes then add the mushrooms. Continue to cook relatively gently until the mushrooms start to give their juices, then add the butterbeans. Turn the heat very low to allow the butterbeans to heat through.
Dry fry the pine nuts (or toast them under a grill) making sure that they do not burn.
Add the pine nuts to the bean and okra mixture then season well with sea salt and freshly ground black pepper and dress with the lemon juice and the remaining oil.
Finally, when you are ready to serve the dish, stir in the chopped fresh coriander and spoon the mixture over the courgettes slices on the dish.

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