Greek lamb meatball, feta and tomato bake
Add Greek flavours of feta, oregano and pine nuts to this meaty tray bake and serve straight from the oven to allow everyone to dig in
Gigantes with spinach and chard
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking and resting
- Easy
- Serves 4
Skip to ingredients
- 250g dried butter beans
- 1 bay leaf
- 250ml olive oilplus 3 tbsp
- 1 large onionroughly chopped
- 1 leekhalved lengthways and thinly sliced
- 200g fennel bulbroughly chopped
- 1 tsp ground coriander
- 2 garlic clovescrushed
- 5 spring onionschopped
- 500g spinachtrimmed and roughly chopped
- 200g Swiss chardtrimmed and roughly chopped
- juice of 1 lemon
- 2 tbsp chopped dill
- 2 tbsp flat leaf parsley
Nutrition:
- kcal916
- fat73.1g
- saturates10.4g
- carbs37.6g
- sugars8.4g
- fibre17.5g
- protein18.1g
- salt0.5g
Method
step 1
Soak the beans overnight in water. Drain and put in a large pot, cover with cold water and bring to the boil. Remove from the heat, drain and cover again with fresh water. Return to the heat, add a little salt and the bay leaf, and bring to a gentle boil. Simmer for 40 mins-1 hr or until the beans are tender. Drain, reserving 160ml of the cooking water.
step 2
Meanwhile, heat the oven to 200C/180C fan/gas 6. Heat 3 tbsp of oil in a large pan over a medium-high heat. Add the onion, leek and fennel, season, then stir in the coriander. Cook, stirring, until everything begins to soften, then add the garlic and spring onions, and stir for another minute. Mix in the spinach and chard in batches until wilted. Season and spoon the mixture into a deep baking dish. Season the beans and arrange them on top of the greens. Pour in the reserved cooking water and 80ml of the olive oil, cover and bake for 20-30 mins or until the sauce has thickened. Uncover, mix in the remaining olive oil, the lemon juice and herbs, then return to the oven, uncovered, for a further 15 mins or until almost caramelised. Remove from the oven, cover and rest for 15 mins before serving.
