Roasted Courgette, Rosemary and Chilli Cannellini Bean Houmous

Ingredients

• 1 large courgette, roughly chopped
• 1 lemon, cut into wedges
• 3 tbsp chilli flavoured oil
• 1 tbsp oregano
• salt and pepper, for seasoning
• 1 x 400g can cannellini beans, drained and liquid reserved
• 2 tbsp lemon juice

To serve

• 40g rocket leaves
• 12 cherry tomatoes, halved
• pitted black olives, sliced
• ½ red pepper, finely diced
• chilli flavoured oil, for drizzling

Method

1. In a large bowl, toss the chopped courgette and lemon wedges in 2 tbsp of the chilli oil. Season lightly with salt and pepper, then toss in the oregano.
2. Preheat the air fryer to 180°C on the roast setting. Cook the courgette and lemon mixture for 15 minutes, tossing thoroughly half-way through cooking. Once cooked, set aside to cool slightly.
3. In a food processor, add the cannellini beans and lemon juice.
4. Remove the roasted lemon wedges from the courgette mix. Squeeze any remaining juice and soft flesh into the food processor with the beans. Discard the peels.
5. Add the roasted courgettes into the food processor along with 2 tbsp of the reserved cannellini bean liquid and the remaining chilli oil. Blend until all large pieces of courgette have broken down but the mix is still textured. Season with salt and pepper to taste.
6. To serve: Divide the courgette houmous between 4 flat plates, spreading it out to form an even base in the centre of each plate. Top with rocket, halved tomatoes, olives and red pepper. Finish with a drizzle of chilli oil and black pepper.