30‑Minute Courgettes with Dukkah Sprinkle

• rapeseed oil↗1 tbsp tbsp
• onion↗2

  cut in half and sliced

• ground coriander↗2 tsp tsp
• smoked paprika↗2 tsp tsp
• canned chopped tomatoes400g g
• vegetable bouillon powder↗2 tsp tsp
• large courgettes↗2

  sliced

• canned butter beans↗400g g

  drained

• cherry tomatoes↗180g g
• frozen peas↗160g g
• coriander15g g

  chopped

• coriander seeds↗1 tsp tsp
• cumin seeds↗1 tsp tsp
• sesame seeds↗1 tbsp tbsp
• sliced almonds↗25g g

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick skillet and sauté the onion for 5 minutes, stirring occasionally, until it begins to brown. Add ground coriander and smoked paprika, then pour in the canned chopped tomatoes and a cup of water. Add the vegetable bouillon powder and the courgettes, cover and cook for 6 minutes.

2. 2

   Meanwhile, prepare the dukkah. Warm whole spices, sesame seeds and almonds in a pan until fragrant, stirring frequently, then remove from heat.

3. 3

   Add the butter beans, tomatoes and frozen peas to the courgettes, cover and cook for another 5 minutes. Add coriander, then divide onto plates. Grind the spices and almonds using a mortar and sprinkle on top. If cooking for two, place half the seed mixture in a jar and refrigerate the other half of the vegetables for another day.