Creamy Green Goddess Beans & Courgettes With Organic Cultured Yoghurt, Pistachio Za'atar & Flatbread

Method

1. Take out a deep frying pan and a second wide frying pan.
2. Place a frying pan over medium heat and add a drizzle of olive oil. While it heats, finely slice the courgette , and add to the pan with a pinch of salt and fry for 8 minutes, or until softened. Drain and rinse the cannellini beans, then add them to the pan along with the green goddess sauce. In a blender, or in a bowl with a hand blender, blend the baby spinach with 50ml of water (double the amount for a 4-person portion) until smooth, then add it to the sauce and beans. We send the spinach separately to ensure the beautiful vibrant green sauce colour, but if don’t have a blender, you can finely chop the spinach instead. Stir everything together and cook for a few minutes until heated through.
3. Add a generous drizzle of olive oil (we recommend a 2 tablespoons, but you could use less) to your other frying pan, along with the pistachio and za'atar . Heat until the nuts are lightly toasted, around 2-3 minutes. Watch carefully to ensure it doesn't burn. Remove all of the oil, nuts and spices from the pan and place into a ramekin or small bowl. Toast the flatbread in the pan for a few minutes to warm through, then cut into quarters.
4. To serve, divide the creamy green goddess beans between serving bowls, then garnish with a few dollops of yoghurt and the pistachio and za'atar drizzle . Serve the flatbread alongside to scoop it up. Enjoy!

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