Leek and butterbean baked peppers

I'm almost there. Almost at the bottom of the bottomless pit of garden vegetables from mother in law spread. Just the leeks and a few potatoes to go. Don't think me ungrateful. I just want to use these all up before we head to France. I've already had a casualty in the form of some of the cooked beetroot going off. I should have made more chocolate beetroot cakes!

What you will need

2 peppers
2 leeks
1 tin butter beans
3 cloves garlic
1 table spoon sweet chilli sauce
1 table spoon sesame oil
2 tea spoons soy sauce
1/2 lemon juice
1 table spoon of mixed seeds
Fresh coriander
Fresh mint

Slice the leeks and the garlic. Saute in some olive oil for 5 mins until soft. Add the butter beans, sesame oil, soy sauce, sweet chilli sauce and lemon juice. Season with salt and pepper and set aside.

Meanwhile, slice the peppers in halves and bake the peppers for 15 minutes until slightly softened.

 

 

Chop the fresh herbs and add to the beans and stir through. Share out the bean and leek mix amongst the pepper halves. Top with any remaining dressing and the seeds and bake in the oven for another 15 minutes. This can also be topped with a round of goats cheese or crumbled feta.

Served with a fresh green salad or a warm salad of roasted beetroot and potato. See here. 

 

Gipsy Spread also had some lovely sea bream with his dinner tonight.