Yellow courgettes

I was really excited to find yellow courgettes and ruby chard at the farmers market on Saturday, so invented this to make the most of both of them.


I cooked two onions and two large cloves of garlic in the oil from a jar of sundried tomatoes and then added 3 or 4 chunky sliced yellow courgettes and fried gently for a little while. Then added stock powder and some water and cooked it with a lid on for a few mins. Chard went in at the end, so it was lightly cooked, along with some butter beans. A dollop of sun-dried tomato paste was the final touch and I ate it while the courgettes were still slightly crunchy. yum. Reheated it today - 2 days later- in the oven, which dried it out just perfectly and crisped the butter beans up. Fab.
Served with quinoa the other day and with rye toast and tapenade today. Waitrose green olive tapenade is lovely and has no evil anchovies.