Garlicky Roast Beans with Soft Polenta & Parsley & Walnut Sauce Recipe

Ingredients

50g walnut halves
350g jar of cannellini beans
250g baby plum tomatoes
150g button mushrooms
4 garlic cloves
1 lemon
A pinch of dried chilli flakes
15g flat leaf parsley
150ml extra virgin olive oil, plus extra for cooking
1 tsp honey
1 vegetable stock cube
100g polenta
2 tbsp vegan spread
1 tbsp nutritional yeast

Prep: 20 mins | Cook: 35 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Tip the walnuts into a bowl. Cover with cold water. Set aside to soak.

2. Drain the beans. Tip them out onto some kitchen paper. Pat dry. Tip them into a bowl. Add the whole tomatoes. Brush any dirt off the mushrooms. Add them to the bowl.

3. Peel and crush the garlic. Add to the bowl with a pinch of chilli flakes. Finely grate in the lemon zest. Drizzle in a glug of olive oil. Season with salt and pepper. Turn to make sure everything is well coated.

4. Spread the beans and veg out on a baking tray. Roast for 15 mins. Take the tray out of the oven and turn everything over. Return them to the oven and roast for a further 15 mins.

5. Meanwhile, drain the walnuts. Tip them into a blender. Add the parsley, 150ml olive oil and 1 tsp honey. Whizz together to make a silky sauce. Set aside.

6. Fill a pan with 600ml water. Crumble in the vegetable stock cube. Bring to the boil.

7. When the water in the pan is boiling, turn the heat down and slowly whisk in the polenta. Reduce the heat to low and cook for 4-5 mins, stirring frequently, till the polenta is thick and smooth. Stir the vegan spread and nutritional yeast into the polenta. Taste and adjust the seasoning.

8. Divide the polenta between 2 warm plates. Top with the garlicky roast beans, tomatoes and mushrooms. Drizzle over a few spoonfuls of the walnut sauce and serve.

9. Love Your Leftovers^ You won't need all your parsley and walnut sauce for this dish. It will keep for a few days in the fridge and it's delicious stirred into pasta or rice, drizzled over roast veg or served with vegetable fritters.