Roasted zucchini with white beans and kale

Ingredients

• 3 medium zucchini, sliced into 1cm rounds
• 400 g cooked white beans (cannellini), drained
• 1 bunch curly kale, stems removed, torn
• 3 cloves garlic, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp chili flakes
• Sea salt and freshly ground black pepper
• Shaved pecorino, to serve

Method

1. 01

   Preheat the oven to 220°C. Toss the zucchini with 2 tbsp olive oil, salt and pepper. Arrange in a single layer on a tray.

2. 02

   Roast for 18–20 minutes, turning halfway, until deeply golden at the edges.

3. 03

   Meanwhile, warm the remaining olive oil in a wide pan over medium heat. Add the garlic and chili flakes, cook 1 minute until fragrant.

4. 04

   Add the kale and a splash of water. Cover and cook 4–5 minutes until just wilted.

5. 05

   Stir in the white beans, season generously, and warm through for another 2 minutes.

6. 06

   Fold the roasted zucchini into the pan, finish with lemon juice, and top with shaved pecorino before serving.