CookEat Recipe
Courgette and Cannellini Cups with Pita
Mashed cannellini beans bind softened courgette and fennel with garlic, sage and finely diced cucumber. Serve in small cups with crisp pita triangles.
Method
Steps
Step 1
Use canned cannellini beans, weighed drained and rinsed. Wash and finely dice the courgette and fennel. Peel and mince the garlic; wash and finely chop the sage.
Step 2
Heat 2 tablespoons olive oil in a wide pan over medium heat. Cook the fennel for 5 minutes, add the courgette, garlic and sage and cook for another 6–8 minutes until tender and any liquid has evaporated.
Step 3
Mash the cannellini with the remaining tablespoon olive oil. Fold in the cooked vegetables. Wash and finely dice the cucumber and fold through off the heat.
Step 4
Split the pita and cut into small triangles. Crisp in a dry pan over medium heat for 1–2 minutes per side. Divide the vegetable mixture into six small serving cups or glasses and add a pita triangle to each just before serving.
Cooked it? Rate it.
Cooked 2 times