METHOD

Preheat a cast iron skillet in the oven
Slice the courgettes into 0.5cm thick rounds and add to the pan with a good glug of oil, cook
for a few mins until they start to soften and brown.
Whilst they cook, add 2 tbsp each of olives and sun dried tomatoes to a chopping board, add
a tbsp of capers and a clove of garlic then finely mince the lot together. You can use a pestle
and mortar or a small bender if you prefer but I like it a little bit chunky and rustic. When
everything is combined, add a squeeze of lemon and a grind of black pepper.
Once the courgettes are almost ready, add the butter beans and return to the oven until
heated through.
Add the courgettes and beans to a serving bowl and stir in a couple of tablespoons of
tapenade.