Tomato and Courgette Stew
Serves 2-3
Serves 2-3
2 tbsp olive oil
3 courgette, diced
1 red onion, finely chopped
250g cherry tomatoes, halved
2 garlic, sliced
1 can butter beans, drained
250ml stock
3 sprigs fresh oregano
1 block feta
Kale and Pumpkin seed pesto
Add two tbsp of olive oil to a pan and then add the courgette and the onion and cook for 6-8 mins. Add the tomatoes and garlic and cook for 2 mins more. Add the butterbeans and stock and allow to cook at a simmer for 10 mins. Add 2 sprigs of fresh oregano just before ready to serve.
Serve in bowls and top with feta, oregano and a few dollops of the pesto.