Meal Deals

The secret here is to use fresh tomatoes – not tinned – which lifts the flavours. Add a salad of finely chopped cucumber, tomato and onion tossed with good-quality Kalamata olives and some crusty bread and your meal is made!

10 ripe tomatoes
1 tbsp olive oil
1 onion, chopped
1 stick celery, finely chopped
1 clove garlic, finely chopped
2 small fresh bay leaves
1 tbsp fresh origanum, finely chopped
30g flat-leaf parsley,
finely chopped
1 tsp sea salt flakes
Freshly ground black pepper
400g tin butter beans, rinsed well and drained
100g (1½ rounds) feta cheese
Handful fresh dill, very finely chopped (optional)

1/ Score the base of each tomato with a cross. Blanch by submerging in freshly boiled water for a few seconds to a minute – until the skin comes away from the flesh at the cross. Drain and submerge in ice water.
2/ Peel the tomatoes, then halve and squeeze out the seeds, reserving any juices. Chop the flesh and strain the seedy pulp for any additional juice.
3/ Heat the olive oil in a medium pot and sauté the onion and celery until softened but without colour.
4/ Add the garlic, bay leaves and origanum and cook, stirring, until the garlic has softened.
5/ Add the tomatoes, salt, pepper and half the parsley leaves and simmer for 15 minutes or until the tomatoes have broken down.
6/ Add the beans and the remaining parsley and simmer for a few minutes more to warm through the beans.
7/ Crumble in the feta, sprinkle with dill and serve immediately.

Serves 4. Per 478g serving: 1 998kJ, 9g fat (2.5g sat), 660mg sodium, 31g carbs, 8g fibre, 11g sugars, 12g protein

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