Creamy Leek Zucchini Butter Bean Bake

Step 1

For the preparation of the sauce. Preheat the oven on high at 240 degrees Celsius. Or alternatively use an air fryer.

Step 2

Roast the chopped zucchini, leeks for the sauce with the chopped garlic and oil for 10-12 min on high.

Step 3

In the meantime start preparing the ingredients for the filling, in a heated pan, add the oil, followed by the chopped garlic, leeks and zucchini. Stir occasionally, allowing it to cook through until golden. In the meantime prepare the sauce.

Step 4

Remove the roasted vegetables from the oven/ air fryer. Place the roasted vegetables to a high speed blender along with the oil where the vegetables were roasted in.

Step 5

Add boiling water, Vegemite and tahini paste. Blend the entire mixture until thick and creamy. If you find the mixture too thick to your licking, add a little extra water. If you feel you would like a little extra salt, add a tiny extra Vegemite.

Step 6

Once blended pour the mixture to the rest of the ingredients in the heated plate, thereafter add the butter beans (strained and liquid removed). Gently stir the ingredients together until well combined to allow it to simmer for about 5 min.

Step 7

Serve immediately with a side of freshly baked bread or pita wraps.