With nutrient-dense veggies like aubergine and courgette paired with high protein butter beans and tasty, spicy, tomatoey orzo, this butter bean tray bake is a must-try.
Ingredients
- 2 aubergines cut into 1cm dice
- 2 courgettes cut into 1cm dice
- 4 garlic cloves grated or finely chopped
- 1 tsp dried thyme or fresh thyme leaves
- 2 tbsps olive oil plus extra to serve
- 300 g orzo
- 2 tbsps harissa
- 1 × 400g tin of cherry tomatoes
- 1 × 400g tin of butter beans drained
- 1 × 300–400g jar of roasted peppers in oil drained and diced, plus about 2 tbsps of the oil to serve
- 2 large handfuls of rocket about 100g
- Sea salt and black pepper
Instructions
- Preheat the oven to 200°C fan. Tip the aubergine, courgette, garlic, thyme and olive oil into a large baking tray. Add a big pinch of salt, stir and roast for 10 minutes.
- Remove the tray from the oven and add the orzo, harissa, tomatoes, butter beans and roasted peppers. Fill the empty tomato tin with water and pour this in too. Add a big pinch of salt, lots of pepper, stir everything together then level the surface. It’s important to season the pasta really well here so that you get maximum flavor.
- Return the tray to the oven for 18–20 minutes, until the orzo is cooked but still has a bite to it – it will continue to absorb liquid and cook as it cools.
- To serve, spoon the orzo mixture on to plates, scatter over a handful of rocket and drizzle with a little of the olive oil from the pepper jar.