Courgette Gratin With Cashew Cheese Sauce, Creamy Cannellini Beans And Olive & Almond Gremolata

Method

1. Preheat your oven to 220°C / 200°C fan and take out a wide hob- and oven-proof casserole dish or deep ovenproof pan, along with a roasting tray.
2. Drain and rinse the cannellini beans and add half of it along with the creamy gratin sauce to your casserole dish and place over medium low heat and bring to a gentle simmer. Spread the rest of the cannellini beans on a roasting tray and stir through a drizzle of olive oil and season with salt and pepper.
3. Slice both the green courgette and yellow courgette into thin rounds, about 2mm thick. Use a mandoline if you have one to get even slices for the best result. Add about ⅓ to half of them into the simmering gratin sauce, and lay the rest in an even single layer on top. Gently press them into the sauce. Drizzle over some olive oil and place in the oven to bake for 15-20minutes until the top is golden and courgette is cooked. Use a knife to check the doneness before removing from the oven. Place the tray of seasoned cannellini beans into the oven at the same time. They should become golden and crispy in 15-20min.
4. Season the rocket with half of the olive & almond gremolata and - when they're ready - stir through the crispy roasted cannellini beans.
5. To serve, divide the courgette gratin between serving dishes and drizzle over the rest of the olive & almond gremolata . Add the rocket salad to the side and enjoy!

Highlighted = a make-ahead base; that's where it goes in.