Butter beans with tomatoes, feta and almond crumb

A vibrant, sun-soaked dish that celebrates the best of summer.

Creamy butter beans are paired with juicy tomatoes and topped with a crunchy almond crumb for texture and flavour. A generous crumble of feta adds a salty richness, making this simple, fresh dish the perfect side or light main for warm, sunny days.

Serves 4

1 red onion, finely chopped

3 bay leaves

3 garlic cloves, thinly sliced

½ tsp dried chilli

1 tbsp thyme leaves

2 sprigs of sage, leaves finely sliced

1 tsp dried oregano

150ml white wine

200ml stock

500g tomatoes, chopped

400g cooked butter beans (either canned or home cooked), drained

small bunch of parsley, roughly chopped

80ml olive oil

100g stale sourdough, blitzed to bread crumbs

2 tbsp, chopped almonds

1 sprig rosemary, finely chopped

1 garlic, minced

1 unwaxed lemon, zested

100 g crumbled feta

 In a pot with plenty of olive oil, sauté the onions, garlic, dried chilli and herbs over a medium/low heat until beginning to caramelise and completely soften (10 minutes).

Add the tomatoes and saute for a couple of minutes then add the wine and stock and simmer for about 15 minutes. Add the beans and simmer for a further 5 minutes. Add a squeeze of lemon and season generously. Taste for adjustments.

Whilst this is cooking prepare the breadcrumbs. In a large frying pan add the olive oil and heat, when hot add the breadcrumbs and allow to turn golden as your stir, then add the rosemary, garlic, almonds and season. Stir for a further few minutes. Take off the heat and add the lemon zest.

Serve in bowls with some crumbled feta, almond breadcrumb and chopped parsley on top.